Harvest Vegetable Casserole

• 4 large onions, thinly sliced
• 1/4 cup canola oil
• 2 large green peppers, cut into chunks
• 1 large sweet red pepper, cut into chunks
• 4 large carrots, cut into chunks
• 4 large tomatoes, cut into chunks
• 3 medium zucchini, cut into 1-inch pieces
• 1-1/2 pounds green beans, trimmed and cut into 1-inch pieces
• 1 medium head cauliflower, cut into florets
• 1 package (10 ounces) frozen peas
• 1 to 2 tablespoons salt
• 1 tablespoon chicken bouillon granules
• 3 cups boiling water
• 1 cup medium pearl barley
• 3 garlic cloves, minced
• 1/4 cup lemon juice
• 2 teaspoons paprika
• Minced fresh parsley

1. In several large skillets, saute onions in oil until tender. Add peppers; cook and stir for 1 minute. Stir in the carrots, tomatoes, zucchini, beans, cauliflower, peas and salt.
2. In a large bowl, dissolve bullion in water; stir in the barley and garlic. Transfer to three greased 13-in. x 9-in. baking dishes. Top with vegetable mixture. Drizzle with lemon juice; sprinkle with paprika.
3. Cover and bake at 350u0b0 for 1-1/2 hours or until barley and vegetables are tender. Sprinkle with parsley.

onions, canola oil, green peppers, sweet red pepper, carrots, tomatoes, zucchini, green beans, head cauliflower, frozen peas, salt, chicken bouillon granules, boiling water, pearl barley, garlic, lemon juice, paprika, fresh parsley

Taken from www.tasteofhome.com/recipes/harvest-vegetable-casserole/ (may not work)