Ingredients
2
tablespoons garlic-flavored oil
2
medium carrots, sliced (1 cup)
1
medium zucchini, sliced (2 cups)
1
large yellow summer squash, sliced (2 cups)
1
package (8 ounces) sliced mushrooms
1/2
medium red onion, cut into wedges
1
cup uncooked quick-cooking barley
1
cup water
1
jar (28 ounces) chunky spaghetti sauce
1
cup shredded Italian-style six-cheese blend (4 ounces)
Preparation
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook carrots, zucchini, squash, mushrooms and onion in oil about 10 minutes, stirring occasionally, until vegetables are tender.
Stir in barley, water and spaghetti sauce. Heat to boiling; reduce heat to low. Cook and simmer 10 to 12 minutes, stirring occasionally, until barley is tender; remove from heat. Sprinkle with cheese.
