By: Adapted from American Whole Foods Cuisine by Nikki and David Goldbeck
A delicious casserole.
Time: Preparation 15 mins
Serving: 6 Servings
Ingredients
- 2 T olive oil
- 2 clv garlic, minced
- 1 c onion, chopped
- 2 carrots, sliced
- 2 medium zucchini, sliced
- 2 medium potatoes, sliced
- 0.5 lb eggplant, diced
- 3 c barley
- 1 c tomato juice or vegetable broth
- 0.5 c water
- 1 t oregano
- salt and pepper to taste
- 2 c monterey jack cheese, grated
Preparation
Heat oil in large skillet and sauté onion until softened. Stir in garlic and cook a minute more. Add the rest of the vegetables and sauté, stirring occasionally about five minutes. Add barley, tomato juice, water, oregano and salt and pepper to taste. Heat to a boil, cover and simmer about ten minutes. Preheat oven to 350°. Transfer vegetable mixture to a large, shallow baking pan and stir in half the cheese. Cover and bake 45 minutes or until vegetables and barley are tender. Top with remaining cheese and bake, uncovered, about ten minutes more to melt cheese.
