Jan 162013
Roasted Vegetables and Barley Salad

Roasted Vegetables and Barley Salad

Barley is something I recently, have started cooking a lot with. It is a healthy alternative to add a carb to your meal. Since it was a trainer coming over for dinner, who  pre-holidays put me on a no potato carb free diet, I couldn’t make potatoes to go with the roasted fish as I would have liked. But sometimes having limitations actually provides for more creativity!  This salad is loaded with different flavors and lots of color. So as my Nanna would say “If it is colorful then it is healthy.”  I made it one day in advance and added the cheese before serving.

Roasted Veggies

1 small Eggplant cut into 1/2 inch pieces

2 Medium sized Carrots cut in half lengthwise and then in 1/2 inch pieces

1 Zucchini quartered lengthwise and then into 1/2 inch pieces

1 1/2 Cup of Broccoli Florets

1/4 Cup of Olive, Salt and Pepper


2 Tablespoons of Olive Oil

1 Cup of Chopped Scallions

1 1/2 Teaspoons of Ground Cumin

1/2 Teaspoon of Ground Coriander

1/4 Teaspoons of Cayenne Pepper

1 1/4 Cup of Barley

1 3/4 Cup of Chicken Broth


3 Garlic cloves chopped finely

2 1/2 Tablespoons of fresh Lemon Juice

3 Tablespoons of Olive Oil

1/2 Teaspoon of Sugar

Fresh Ingredients

1 Cup of mini plum tomatoes, quartered

1/2 Cup of thinly sliced Red Onion

1/2 Cup of Flat leaf Parsley Chopped

1/4 Cup of Fresh Mint Chopped

3/4 Cup of 1/2 inch cubes of Fresh Mozzarella


Preheat the over 425 degrees.

Place the Eggplant, Zucchini, Broccoli and Carrots on a baking sheets, toss with Olive Oil then Salt and Pepper. Roast of 10 minutes and remove and toss veggies followed by another 10 minutes of roasting. Let cool and place in large  salad bowl/ desired serving dish.

In a Sauce pan heat olive oil with scallions and spices- Cayenne, Coriander, and Cumin. Saute for 3-4 minutes and add Barley. Cook for 2 minutes mixing well and add the chicken broth. Cook for 20 minutes until all the liquid is absorbed and remove from heat. Add Barley to the serving dish with the roasted Veggies.

Once cooled add the fresh ingredients.

In a small bowl mix together all of the dressing ingredients and mix together till combined.  Toss over the salad.

Serve at room temperature.





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