Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light June 2007

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

320 calories; calories from fat 29%; fat 10.3g; saturated fat 3g; mono fat 5.3g; poly fat 1.4g; protein 11.1g; carbohydrates 50.5g; fiber 15.2g; cholesterol 11mg; iron 3.7mg; sodium 512mg; calcium 129mg.
Advertisement