Warm Barley Salad with Grilled Vegetables

🧂 Ingredients

• 1 cup pearl barley
• 2 1/4 cups water
• 1 medium zucchini

  in 1/4 inch slices
• 1/2 cup cherry tomatoes
• 1/2 red onion

  cut into 1/4-inch rings
• 4 oz button mushrooms

  stems removed
• 1/4 cup extra virgin olive oil
• 2 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons lemon juice
• 2 cloves garlic

  minced
• 1/4 cup chopped parsley
• 1 teaspoon fresh thyme
• 2 oz fresh goat cheese

Instructions

• 1 Boil water in a saucepan and stir in barley. Cover and simmer for 30-40 minutes,
  stirring occasionally, until the barley is cooked through but still firm and
  slightly chewy.
• 2 Meanwhile, brush the zucchini, onions, mushrooms and tomatoes with olive oil and
  sprinkle with 1/2 teaspoon salt and 1/4 pepper. Grill on a hot grill pan over
  medium heat until veggies are slightly softened.
• 3 Remove from grill, chop vegetables, and put in a bowl along with the cooked
  barley
• 4 In a small food processor, add together lemon juice, garlic, herbs, and salt and
  pepper.
• 5 Add in the oil to make an emulsion.
• 6 Pour in the dressing and mix well. Taste to see if you need to add more salt,
  pepper, olive oil or lemon juice to suit your taste. Add fresh goat cheese and
  serve!

Nutrition Info