Ingredients
Scale
- 1 cup barley
- 2 cups vegetable broth
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 carrot, diced
- 1 red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
This ensures that your oven is ready for roasting the vegetables, which will enhance their natural flavors. - Rinse the barley under water.
This step is crucial to remove any excess starch or impurities from the barley. - In a pot, bring the vegetable broth to a boil.
The vegetable broth will infuse the barley with additional flavor. - Add the barley to the pot.
Stir well before reducing the heat. - Reduce heat, cover, and simmer for 30-35 minutes until tender.
Cooking the barley slowly allows it to absorb the broth and become soft and chewy. - On a baking sheet, toss bell pepper, zucchini, carrot, and onion with olive oil, salt, and pepper.
Ensure the vegetables are evenly coated with oil and seasoning. - Roast for 20-25 minutes until veggies are tender.
Roasting brings out the natural sweetness of the vegetables and adds a caramelized flavor. - Once barley and veggies are ready, mix them in a large bowl.
Combine the cooked barley with the roasted vegetables for a harmonious blend. - Add lemon juice and garnish with parsley.
The lemon juice adds a refreshing tang, while parsley provides a pop of color and freshness. - Serve warm or chilled!
This versatile salad can be enjoyed as a warm dish or a cold salad, depending on your preference.
Nutrition
- Serving Size: one normal serving
- Calories: 200
- Fat: 5g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 5g