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Cheesey Vegetable Barley Bake

Prep time
15 mins
Entrée | Side dishes
Adapted from American Whole Foods Cuisine by Nikki and David Goldbeck


A delicious casserole.


2 Tolive oil
2 clvgarlic, minced
1 conion, chopped
2 carrots, sliced
2 medium zucchini, sliced
2 medium potatoes, sliced
1⁄2 lbeggplant, diced
3 cbarley
1 ctomato juice or vegetable broth
1⁄2 cwater
1 toregano
  salt and pepper to taste
2 cmonterey jack cheese, grated


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.


Note: Any combination of vegetables can be used; about ten cups cut-up vegetables are needed.