Saturday, 16 August 2008

Zucchini & Peppers Roasted with Barley & Cheese

Here's a fairly quick and easy vegetarian casserole, providing you have cooked some barley in advance. It's a meal by itself, but you could serve it with some salad, or it's light enough to squeeze in a dessert as well.

2 to 4 servings
1 hour - 20 minutes prep time

Zucchini & Peppers Roasted with Barley & Cheese2/3 cup barley
1 1/2 cups water
1/4 teaspoon salt

2 medium zucchini
2 or 3 mild yellow or green peppers
1 hot pepper, green or red
2 tablespoons sunflower seed oil
black peppercorns, ground
salt to taste
1 teaspoon oregano
1 teaspoon basil
400 grams (1 pound) ricotta cheese
100 grams (1/4 pound) Cheddar or Parmesan cheese

Cook the barley in the water until it is tender. I use my rice cooker; this can be done in advance, and I usually cook more barley than needed for this recipe - it is useful to have in the fridge or freezer for salads or other dishes. It should be about 2 cups when cooked.

Wash the zucchini and cut it into thickish slices; in half crosswise if the zucchini too large for this to be reasonably bite-sized. Wash the peppers and core them, and discard the seeds. Cut them up into fairly small pieces. The hot pepper should be minced.

Preheat the oven to 350°F.

Sauté the zucchini and peppers until softened and lightly browned. Season them with the salt, pepper, basil and oregano. Mix in the barley, and spread the mixture into a shallow casserole or lasagne pan. Cut or crumble the ricotta cheese and spread it over the barley and vegetable mixture. Grate the stronger Cheddar or Parmesan and sprinkle it over as well.

Bake for about 40 minutes, until the vegetables are quite tender and the cheese is beginning to brown.

Last year on this day I made Green Beans & Cabbage "Scandia" - a recipe from my grandmother.

1 comment:

Joanne said...

Just want to let you know that I made this yesterday and posted about it today! I loved it. :D