18 September, 2012

Harvest Vegetable Casserole | One of a Kind

Harvest Vegetable Casserole ingredients
Makes 12 servings
2 large onions, sliced 3/4-inch thick
2 green peppers cut in 1-inch strips
2 Tbsps salad oil
1 cup water
1/2 cup barley
1 envelope beef flavor bouillon
2 large carrots, cut in chunks
2 large tomatoes, peeled and quartered
2 medium zucchini cut into 1.5-inch chunks
3/4-LB green beans, cut in half
1 pkg frozen peas
1/2 cauliflower, separated into large florets
2 Tbsp lemon juice
1 clove garlic, crushed
1 Tbsp salt
1/2 tsp pepper
2 tsp paprika
1/2 cup parsley, chopped


Sauté onion rings and green pepper in hot oil until browned, about 10 minutes. Combine water, barley and bouillon in an oven-proof casserole dish. Place carrots, tomatoes, zucchini, green beans, peas and cauliflower in dish and top with onion mixture. Pour lemon juice and garlic over mixture. Sprinkle with salt, pepper, and paprika. Cover and bake at 400ºF for 1.5 hours. Stir in parsley and serve.

The Harvest Vegetable Casserole recipe is from The Junior League of Mobile, IncOne Of A Kind (Memphis: Wimmer Cookbooks, 1997), xx.

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