Grated orange rind adds a citrus note. Add a bit extra if you like.
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
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
How to Make It
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.
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