Roasted Veggies Barley Salad

Barley is one of the oldest cultivated grains and has been a staple food in many cultures for centuries. It is known for its nutty flavor and high nutritional value.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Roasted Veggies Barley Salad

Cooking Method: Boiling, Roasting Cuisine: International Courses: Lunch, Main Course, Salad Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Barley
• 2 cup Assorted vegetables (e.g., bell peppers, zucchini, eggplant)
• 1 cup Cherry tomatoes, halved
• 1 cup Red onion, thinly sliced
• 2 tablespoon Fresh parsley, chopped
• 2 tablespoon Olive oil
• 2 tablespoon Lemon juice
• 1 clove Garlic, minced
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Cook barley according to package instructions. Drain and set aside.
2. Preheat the oven to 400°F (200°C).
3. In a large bowl, combine the assorted vegetables, cherry tomatoes, red onion, parsley, olive oil, lemon juice, minced garlic, salt, and black pepper. Toss until well coated.
4. Spread the vegetable mixture onto a baking sheet and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
5. In a serving bowl, combine the roasted vegetables with the cooked barley. Mix well.
6. Allow the salad to rest for 10 minutes to let the flavors meld together.
7. Serve the roasted veggies barley salad warm or chilled. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 52g18%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.