Vegetarian

Summer Veggies and barley is for Dinner.

Summer Veggies and barley takes 15 minutes to prepare.

Summer Veggies and barley takes 20 minutes to cook.

Summer Veggies and barley makes 4 servings.

The ingredients for Summer Veggies and barley are:

1 cup, sliced Zucchini
1 clove Garlic
.7 cup Cooked Onion
113 gram Squash, Summer (Zucchini & Yellow) 1 cup
1 cup pieces Mushrooms, cooked
4 serving Grape Tomatoes (3oz/12 tomatoes)
.5 cup Soup, chicken broth, canned, less/reduced sodium
0.125 cup Tomato Paste
2 cup Barley, pearled, cooked
2 tbsp Olive Oil
1 serving Red Bell Pepper (one medium pepper)

Here is how you make Summer Veggies and barley:

Heat oil in large skillet. Saut? garlic and onions 2-3 minutes. Add red bell pepper, chopped, one zucchini and one yellow summer squash, chopped. Stir in chopped mushrooms and 2 cups halved grape tomatoes, 1/2 cup chicken broth (substitute vegetable broth to make it vegan), freshly ground black pepper and 1 TLB dried basil. Simmer 10-15 minutes. Add 1-2 TLB tomato paste and simmer 2-3 minutes. Serve over hot cooked barley. Sprinkle with shredded mozzarella if desired.Serving Size: Makes 4 servings 1 1/2 cups each, over 1/2 cup barley Number of Servings: 4Recipe submitted by SparkPeople user CSR2388.

The nutritional information for Summer Veggies and barley is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 237.4

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 147.1 mg
• Total Carbs: 40.6 g
• Dietary Fiber: 7.5 g
• Protein: 5.9 g

The dietary needs meet for Summer Veggies and barley is Vegetarian