Barley, Roasted Vegetables, and Feta Salad

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

Yield: 6 servings (serving size: 1 1/2 cups salad and about 2 1/2 teaspoons cheese)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 29%
  • Fat: 10.3g
  • Saturated fat: 3g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 11.1g
  • Carbohydrate: 50.5g
  • Fiber: 15.2g
  • Cholesterol: 11mg
  • Iron: 3.7mg
  • Sodium: 512mg
  • Calcium: 129mg

Ingredients

  • Salad:
  • 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
  • Dressing:
  • 1/3 cup red wine vinegar
  • 5 teaspoons extravirgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/3 cup crumbled feta cheese

Preparation

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
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