Italian Country Vegetable-Barley Skillet

 

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)

• 1 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.
• 2 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.