Cheesey Vegetable Barley Bake

Serving size:


    • 2 T
    • olive oil
    • 2 clv
    • garlic, minced
    • 1 c
    • onion, chopped
    • 2
    • carrots, sliced
    • 2
    • medium zucchini, sliced
    • 2
    • medium potatoes, sliced
    • 1⁄2 lb
    • eggplant, diced
    • 3 c
    • barley
    • 1 c
    • tomato juice or vegetable broth
    • 1⁄2 c
    • water
    • 1 t
    • oregano
    • salt and pepper to taste
    • 2 c
    • monterey jack cheese, grated
15 minutes
Ready in
15 minutes


A delicious casserole.

Adapted from American Whole Foods Cuisine by Nikki and David Goldbeck


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.