Barley, Roasted Vegetables, And Feta Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.