Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | SALAD OIL |
| 1 each | LARGE ONIONS |
| 1 each | MEDIUM GREEN PEPPERS |
| ¼ cup | BARLEY |
| ½ each | ENVELOPE, BEEF BOUILLON |
| 1 each | LARGE CARROTS, CUT IN CHUNKS |
| 1 each | LARGE TOMATOES * |
| ½ each | MEDIUM ZUCCHINI, CUT 1 1/2\" |
| ⅜ pounds | GREEN BEANS, CUT IN HALF |
| 5 ounces | FROZEN PEAS |
| ¼ each | HEAD CAULIFLOWER, SEPARATED |
| 1 tablespoon | LEMON JUICE |
| ½ each | CLOVE OF GARLIC |
| 1 teaspoon | SALT |
| ½ teaspoon | PAPRIKA |
* TOMATOES SHOULD BE PEELED AND QUARTERED ABOUT A HALF AN HOUR BEFORE SERVING: 1. IN A 12" SKILLET OVER MEDIUM HIGH HEAT, IN HOT OIL, COOK ONIONS AND GREEN PEPPERS UNTIL BROWNED, ABOUT 10 MINUTES. STIR OFTEN.
2. IN A 13" X 9" BAKING DISH OR 3½ QUART CASSEROLE DISH, COMBINE BARLEY, BOUILLON, AND 1 CUP WATER. ADD CARROTS, TOMATOES, ZUCCHINI, GREEN BEANS, PEAS, CAULIFLOWER, THEN ONION MIXTURE.
3. IN CUP, COMBINE LEMON AND GARLIC; POUR OVER VEGETABLES; SPRINKLE WITH SALT AND PAPRIKA.
4. BAKE IN A 4000F. OVEN 1 ½ HOURS OR UNTIL BARLEY IS TENDER.