Barley, Roasted Vegetables, and Feta Salad

Grated orange rind adds a citrus note. Add a bit extra if you like.


6 servings (serving size: 1 1/2 cups salad and about 2 1/2 teaspoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 320
Caloriesfromfat 29 %
Fat 10.3 g
Satfat 3 g
Monofat 5.3 g
Polyfat 1.4 g
Protein 11.1 g
Carbohydrate 50.5 g
Fiber 15.2 g
Cholesterol 11 mg
Iron 3.7 mg
Sodium 512 mg
Calcium 129 mg


4 cups water
1 cup uncooked pearl barley
2 red bell peppers, cut into wedges
1 medium peeled eggplant, cut into 1/2-inch-thick slices
Cooking spray
1 medium zucchini, halved lengthwise
1 medium yellow squash, halved lengthwise
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 tablespoons chopped fresh dill
1 teaspoon grated orange rind
2 garlic cloves, minced
1/3 cup red wine vinegar
5 teaspoons extravirgin olive oil
1/2 teaspoon kosher salt
1/3 cup crumbled feta cheese


Preheat oven to 400°.

To prepare salad, bring 4 cups water to a boil in a large saucepan. Add barley. Cover, reduce heat, and simmer 45 minutes or until tender. Let stand, covered, 5 minutes. Spoon barley into large bowl.

Place peppers and eggplant on one jelly-roll pan coated with cooking spray; place zucchini and squash in another jelly-roll pan coated with cooking spray. Coat vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and black pepper. Place pan with squash on top rack in the oven and pan with eggplant on middle rack. Bake at 400° for 12 minutes or until squash and zucchini are tender. Remove pan with squash, and move pan with eggplant to top rack. Bake peppers and eggplant an additional 8 minutes or until tender. Cool. Cut vegetables into 1/2-inch pieces. Add vegetables, parsley, and next 4 ingredients (through garlic) to barley; toss gently.

To prepare dressing, combine vinegar, oil, and 1/2 teaspoon salt, stirring well with a whisk. Add dressing to barley mixture; toss. Sprinkle with cheese.