Vegetable-Cheese-Barley Bake

• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 1/2 c. onions, chopped
• 2 to 3 average carrots, sliced
• 2 to 3 medium zucchini, sliced
• 2 to 3 medium potatoes, sliced
• 1/2 lb. eggplant, peeled and cut in 1/2 to 1-inch dices (optional)
• 3/4 c. barley, rinsed in colander
• 1 1/2 c. tomato broth (from drained tomatoes or diluted juice or puree)
• 1 tsp. salt
• 1 tsp. oregano
• pepper to taste
• 2 c. Jack or Cheddar cheese, shredded

1. Heat oil in a large, heavy skillet and saute garlic and onions until softened, 3 to 5 minutes.
2. Add remaining vegetables and saute, stirring a few times, for 5 minutes.
3. Add barley, tomato broth and seasonings; bring to a boil.
4. Cover and simmer for about 10 minutes.

olive oil, garlic, onions, carrots, zucchini, potatoes, eggplant, barley, tomato broth, salt, oregano, pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440411 (may not work)