Roasted Vegetables Recipe With Barley

By The Mediterranean Dish · 50 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C).
2. Place the pearl barley and 2 ½ cups water in a saucepan. Bring to a boil, then reduce the heat to low. Cover and cook for 30 to 45 minutes, until the barley is tender but still has some chew.
3. While the barley cooks, spread the diced zucchini, bell peppers and red onion on a large baking sheet. Season with salt, pepper, 1 ½ teaspoons harissa spice and ½ teaspoon smoked paprika. Drizzle with olive oil and toss to coat. Spread in a single layer and roast for about 25 minutes.
4. When the barley is ready, drain any excess water. Season it with salt, pepper, ½ teaspoon harissa spice and ¼ teaspoon smoked paprika, and toss.
5. Transfer the barley to a large bowl and add the roasted vegetables, chopped scallions, minced garlic and chopped parsley.
6. Dress with the lemon juice and a good drizzle of olive oil, and toss. Top with crumbled feta and toasted pine nuts if you like.

Summarized from The Mediterranean Dish's video. Watch it for the details.