Mediterranean Roasted Vegetables Barley

Ingredients:

  • 1 cup/163 g dry pearl barley, washed water

  • 2 whole zucchini squash, diced

  • 1 red bell pepper, cored, diced

  • 1 yellow bell pepper, cored, diced

  • 1 medium red onion, diced

  • salt and pepper

  • 2 tsp/ 3.9 g harissa spice, divided

  • ¾ tsp/ 1.95 g smoked paprika, divided

  • Early Harvest Greek extra virgin olive oil

  • 2 scallions (green onions), trimmed and chopped (both whites and greens)

  • 1 garlic clove, minced

  • 2 oz / 56 g chopped fresh parsley

  • 2 tbsp/30 ml fresh squeezed lemon juice

  • Feta cheese, to taste (optional)

  • Toasted pine nuts, to taste (optional)

Instructions:

  • Preheat oven to 425 degrees F.

  • Place pearl barley and 2 ½ cups water in a saucepan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)

  • While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 ½ teaspoon harissa spice, and ½ teaspoon smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.

  • When barley is ready, drain any excess water. Season with salt, pepper, ½ teaspoon harissa spice and ¼ teaspoon smoked paprika. Toss to combine.

  • Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.

  • Serve warm, at room temperature, or cold! Enjoy.