Vegetable-Cheese-Barley Bake
A hearty vegetable and cheese barley bake combining savory flavors and textures, perfect for a wholesome family meal or vegetarian delight.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 2 cloves garlic, minced ⓘ
- 1 1/2 c. onions, chopped ⓘ
- 2 to 3 carrots, sliced ⓘ
- 2 to 3 medium zucchini, sliced ⓘ
- 2 to 3 potatoes, sliced ⓘ
- 1/2 lb. eggplant, peeled and diced (optional) ⓘ
- 3/4 c. barley, rinsed ⓘ
- 1 1/2 c. tomato broth ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. oregano
- pepper to taste ⓘ
- 2 c. shredded Jack or Cheddar cheese ⓘ
Instructions
- Heat olive oil in a large, heavy skillet and sauté garlic and onions until softened, about 3 to 5 minutes.
- Add remaining vegetables and sauté, stirring a few times, for about 5 minutes.
- Add rinsed barley, tomato broth, salt, oregano, and pepper; bring to a boil.
- Cover and simmer for approximately 10 minutes until vegetables and barley are tender.
- Sprinkle shredded cheese over the top and serve hot.
Nutrition & Diet Analysis (per serving)
857
kcal
43% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).