This casserole makes a palate-pleasing and filling main course.

3 cups water

1 cup pearl barley, rinsed

6 large tomatoes, peeled and seeded and chopped

5 green onions, chopped

1/2 cup black olives, pitted and chopped

2 yellow zucchini, coarsely chopped

2 green zucchini, coarsely chopped

2 tablespoons finely chopped fresh dill, or 2 teaspoons dried

1 dried red chili, chopped

1/2 cup sour cream

Salt and freshly ground pepper

1 cup grated Cheddar cheese

Herb Garnish:

2 tablespoons chopped parsley

2 tablespoons chopped coriander

Bring the water to a boil in a heavy pot. Sprinkle in barley, cover and turn heat to low. Cook for 35 to 45 minutes, or until barley is tender. Drain off any excess water.

Preheat oven to 375 F.

Combine half of tomatoes with green onions, olives, zucchini, dill, chili and sour cream. Stir into the barley and season well with salt and pepper. Spoon mixture into a greased 6-cup ovenproof casserole. Spread remaining tomatoes on top of casserole and sprinkle with cheese. Bake for 30 minutes or until casserole is bubbling and cheese is browned. Sprinkle with herbs before serving. Serves 4