Vegetable and Barley Pilaf

1 large zucchini, quartered and sliced
1 large carrot, chopped
1 tablespoon butter
2 cups reduced-sodium chicken broth
1 cup quick-cooking barley
2 green onions, chopped
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon pepper

In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes.

Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.