Barley, Roasted Vegetables, and Feta Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Cooking Light. June 2007. Ingredients:
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 fresh 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 extra virgin olive oil |
1/2 teaspoon kosher salt |
1/3 cup crumbled feta cheese |
Directions:
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.
4. Coat vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and black pepper.
5. 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.
6. Remove pan with squash, and move pan with eggplant to top rack. Bake peppers and eggplant an additional 8 minutes or until tender. Cool.
7. Cut vegetables into 1/2-inch pieces. Add vegetables, parsley, and next 4 ingredients (through garlic) to barley; toss gently.
8. 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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