Ingredients:

  • 1 cup (200g) pearl barley, rinsed well
  • 3 cups (710ml) vegetable broth or water
  • 1/2 teaspoon salt (3 g)
  • 1 red bell pepper, cored, seeded, and chopped (1 medium)
  • 1 yellow bell pepper, cored, seeded, and chopped (1 medium)
  • 1 medium red onion, peeled and chopped
  • 1 zucchini, chopped (1 medium)
  • 1 cup (150g) cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (3 g)
  • 1/4 teaspoon black pepper (1 g)
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 tablespoons fresh lemon juice (45 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • 1 tablespoon finely chopped fresh chives
  • 1 clove garlic, minced
  • 1/4 teaspoon salt (1 g), or to taste
  • 1/4 teaspoon black pepper (1 g), or to taste
  • Feta cheese, crumbled (optional)
  • Toasted pine nuts (optional)

Instructions:

  1. Bring broth (or water) and salt to a boil in a large pot. Add rinsed barley, reduce heat, cover, and simmer for 25-30 minutes, or until barley is tender and has absorbed most of the liquid. Fluff with a fork.
  2. Preheat oven to 400°F (200°C, Gas Mark 6). Toss chopped bell peppers, red onion, zucchini, cherry tomatoes, and minced garlic with olive oil, salt, and pepper on a large baking sheet.
  3. Roast in preheated oven for 25-30 minutes, or until vegetables are tender and slightly caramelized, stirring halfway through.
  4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, parsley, mint, chives, and minced garlic. Season with salt and pepper to taste.
  5. In a large bowl, combine cooked barley, roasted vegetables, and lemon-herb vinaigrette. Toss gently to combine.
  6. Serve warm or at room temperature. Garnish with crumbled feta cheese and toasted pine nuts, if desired.