Roasted Vegetables with Barley

Ingredients

2 cups barley
2 qts. prepared Liquid Vegetable Consommé Prep
2 Tbsp. olive oil
2 tsp. Garlic in Oil
1 green pepper, small diced
1 red pepper, small diced
1 zucchini, small died
1 small onion, small diced
1 small eggplant, peeled and small diced
4 plum tomatoes, peeled, seeded and small diced
16 oz. cooked white beans, rinsed
1 tsp. chopped thyme
2 Tbsp. chopped basil
2 Tbsp. chopped parsley

Instructions

(yields 16-20 portions)

Prepare the barley per package instructions in the Liquid Vegetable Consommé Prep. Toss the Garlic in Oil and vegetables in 1 tablespoon olive oil. Caramelize in a preheated 400° oven. Remove from oven and toss with the beans and herbs. Season with additional undiluted Liquid Vegetable Consommé Prep. Serve by putting a scoop of barley into a soup bowl and topping with the roasted vegetable mixture.