Barley, Roasted Vegetables, and Feta Salad

Name: Barley, Roasted Vegetables, and Feta Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 medium peeled eggplant, cut into 1/2-inch-thick slices; 5 teaspoons extravirgin olive oil; 79 milliliters crumbled feta cheese; 2 Tbsps chopped fresh dill; 59 milliliters chopped fresh mint; 59 milliliters chopped fresh parsley; 2 garlic cloves, minced; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 1 teaspoon grated orange rind; 237 milliliters uncooked pearl barley; 2 red bell peppers, cut into wedges; 79 milliliters red wine vinegar; 946 milliliters water; 1 medium yellow squash, halved lengthwise; 1 medium zucchini, halved lengthwise

Barley, Roasted Vegetables, and Feta Salad might be just the side dish you are searching for. One serving contains 218 calories, 7g of protein, and 6g of fat. This recipe serves 6. Head to the store and pick up feta cheese, zucchini, mint, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 40

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Oven

To prepare salad, bring 4 cups water to a boil in a large saucepan.

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Water

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Sauce Pan

Add barley. Cover, reduce heat, and simmer 45 minutes or until tender.

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Barley

Let stand, covered, 5 minutes. Spoon barley into large bowl.

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Barley

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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.

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Salt And Pepper