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Roasted Vegetables with Barley

Serves: 16-20 portions

Ingredients

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

Instructions

  1. 1 Prepare the barley per package instructions in the Liquid Vegetable Consommé Prep.
  2. 2 Toss the chopoped garlic and vegetables in 1 tablespoon olive oil.
  3. 3 Caramelize in a preheated 400° oven.
  4. 4 Remove from oven and toss with the beans and herbs.
  5. 5 Season with additional undiluted Liquid Vegetable Consommé Prep.
  6. 6 Serve by putting a scoop of barley into a soup bowl and topping with the roasted vegetable mixture.
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