Barley, Roasted Vegetables, and Feta Salad

By dashy_65

Ingredients

• Salad:
• 4  cups  water
• 1  cup  uncooked pearl barley
• 2  red bell peppers, cut into wedges
• 1  medium peeled eggplant, cut into 1/2-inch-thick slices
• Cooking spray
• 1  medium zucchini, halved lengthwise
• 1  medium yellow squash, halved lengthwise
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  cup  chopped fresh parsley
• 1/4  cup  chopped fresh mint
• 2  tablespoons  chopped fresh dill
• 1  teaspoon  grated orange rind
• 2  garlic cloves, minced
• Dressing:
• 1/3  cup  red wine vinegar
• 5  teaspoons  extravirgin olive oil
• 1/2  teaspoon  kosher salt
• 1/3  cup  crumbled feta cheese

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 400°.

To prepare salad, bring 4 cups water to a boil in a large saucepan. Add barley. Cover, reduce heat, and simmer 45 minutes or until tender. Let stand, covered, 5 minutes. Spoon barley into large bowl.

Place peppers and eggplant on one jelly-roll pan coated with cooking spray; place zucchini and squash in another jelly-roll pan coated with cooking spray. Coat vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and black pepper. Place pan with squash on top rack in the oven and pan with eggplant on middle rack. Bake at 400° for 12 minutes or until squash and zucchini are tender. Remove pan with squash, and move pan with eggplant to top rack. Bake peppers and eggplant an additional 8 minutes or until tender. Cool. Cut vegetables into 1/2-inch pieces. Add vegetables, parsley, and next 4 ingredients (through garlic) to barley; toss gently.

To prepare dressing, combine vinegar, oil, and 1/2 teaspoon salt, stirring well with a whisk. Add dressing to barley mixture; toss. Sprinkle with cheese.

320 cal, 10.3g fat, 15.2g fiber, 512mg sodium