Harvest Vegetable Casserole

[onyx]

2 T. Margarine or Butter
3 c. Onions, sliced
1 c. Bell Pepper, cut into 1 inch strips
1/2 c. Uncooked Barley
1 c. Beef Broth
3/4 c. Carrots, cut into chunks
2 Large Tomatoes, quartered
1 1/2 c. Zucchini, cut into 1 1/2 inch chunks
2 1/2 c. Green Beans, each bean cut in half
1 c. Peas
1 1/2 c. Cauliflower, separated into flowerets
2 T. Lemon Juice
1 1/2 t. Garlic, minced
1 T. Salt
1 t. Paprika
2 T. Parsley, chopped

Saute onion and bell pepper in the margarine until browned. In a nonstick casserole dish, combine the barley, unbeef broth, carrots, tomatoes, zucchini, beans, peas, cauliflower as well as the onions & bell pepper mixture. Combine the lemon juice and garlic and pour over all. Sprinkle the salt and paprika over the all. Cover and bake at 400 degrees Fahrenheit for 1 1/2 hours, or until the barley is tender. Stir in the parsley and serve.