Servings:6
Ingredients:
- 1c. shredded carrots
- 1c. zucchini and yellow squash, unpeeled & finely chopped
- ½ c. broccoli, finely chopped
- ½ c. cauliflower, finely chopped
- 1c. mushrooms, finely chopped
- ½ c. barley, uncooked
- ¼ c. bulgur, uncooked
- 1½c. vegetable broth
- ¼ tsp garlic powder
- salt and pepper to taste
- ½ c. fat-free Cheddar cheese, shredded
Instructions:
- Preheat oven to 350°F .
- Spray a 1¾-quart casserole dish with a nonstick cooking spray.
- Combine vegetables and grains in prepared casserole. Stiring broth and spices.
- Cover tightly and bake 1 hour.
- Fluff with a fork, add cheese and stir.
Cook’s Notes:
Don’t feel you need to limit yourself to only the vegetables or the amounts called for in the recipe. I didn’t bother measuring since no one ever died from too many veggies. 
Tweaked from The Vegetarian Gourmet’s Easy Low-Fat Favorites.
