Instructions: * TOMATOES SHOULD BE PEELED AND QUARTERED ABOUT A HALF AN HOUR BEFORE SERVING:

1. IN A 12" SKILLET OVER MEDIUM HIGH HEAT, IN HOT OIL, COOK ONIONS AND GREEN PEPPERS UNTIL BROWNED, ABOUT 10 MINUTES. STIR OFTEN.

2. IN A 13" X 9" BAKING DISH OR 3 1/2 QUART CASSEROLE DISH, COMBINE BARLEY, BOUILLON, AND 1 CUP WATER. ADD CARROTS, TOMATOES, ZUCCHINI, GREEN BEANS, PEAS, CAULIFLOWER, THEN ONION MIXTURE.

3. IN CUP, COMBINE LEMON AND GARLIC; POUR OVER VEGETABLES; SPRINKLE WITH SALT AND PAPRIKA.

4. BAKE IN A 4000F. OVEN 1 1/2 HOURS OR UNTIL BARLEY IS TENDER.

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