Harvest Vegetable Casserole

This hearty Harvest Vegetable Casserole is a wholesome, plant-based main dish that celebrates the flavors of autumn. Tender pearl barley absorbs the rich, savory beef bouillon broth, creating a satisfying base for a colorful mix of fresh vegetables. Crisp-tender cauliflower, carrots, and green beans mingle with earthy peas and sweet zucchini, while caramelized onions and peppers add depth. A bright splash of lemon juice and aromatic garlic cuts through the richness, balancing the warm paprika spice. Perfect for chilly evenings, this casserole offers a rustic, home-cooked comfort that appeals to the whole family. It’s an excellent way to use up garden produce or pantry staples, delivering a nutritious and fiber-rich meal that feels indulgent yet healthy. Serve it straight from the oven with crusty bread to soak up the flavorful juices.

Cooking Method: Baking

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 220.7

Description

This hearty Harvest Vegetable Casserole is a wholesome, plant-based main dish that celebrates the flavors of autumn. Tender pearl barley absorbs the rich, savory beef bouillon broth, creating a satisfying base for a colorful mix of fresh vegetables. Crisp-tender cauliflower, carrots, and green beans mingle with earthy peas and sweet zucchini, while caramelized onions and peppers add depth. A bright splash of lemon juice and aromatic garlic cuts through the richness, balancing the warm paprika spice. Perfect for chilly evenings, this casserole offers a rustic, home-cooked comfort that appeals to the whole family. It’s an excellent way to use up garden produce or pantry staples, delivering a nutritious and fiber-rich meal that feels indulgent yet healthy. Serve it straight from the oven with crusty bread to soak up the flavorful juices.

Ingredients

salad oil
large onions
medium green peppers
barley
envelope, beef bouillon
large carrots, cut in chunks
large tomatoes
medium zucchini, cut 1 1/2"
green beans, cut in half
frozen peas
head cauliflower, separated
lemon juice
clove of garlic
salt
paprika

Directions

1
Preheat the oven to 400°F (200°C).
2
Peel and quarter the large tomato; set aside to rest for about 30 minutes to soften slightly.
3
Chop the large onion and medium green pepper into bite-sized pieces.
4
Heat the salad oil in a large skillet over medium-high heat. Add the onions and green peppers.
5
Sauté the onion and pepper mixture, stirring often, until softened and lightly browned, about 10 minutes. Remove from heat.
6
In a 13x9 inch baking dish or a 3.5-quart casserole dish, combine the barley, beef bouillon envelope contents, and 1 cup of water. Stir to dissolve the bouillon.
7
Add the carrot chunks, quartered tomatoes, zucchini pieces, green beans, frozen peas, and cauliflower florets to the baking dish.
8
Stir in the cooked onion and pepper mixture, distributing the vegetables evenly over the barley base.
9
In a small cup, combine the lemon juice and minced garlic clove.
10
Pour the lemon-garlic mixture evenly over the vegetables in the dish.
11
Sprinkle the salt and paprika over the top.
12
Cover the dish tightly with foil to trap steam.
13
Bake in the preheated oven for 1 hour.
14
Check for tenderness; if the barley is not yet tender, cover and bake for an additional 20-30 minutes.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 220.7kcal

% Daily Value *
Total Fat 4.8g8%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 4910.2mg205%
Total Carbohydrate 37.1g13%
Dietary Fiber 11.5g46%
Sugars 12.8g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/harvest-vegetable-casserole/