Barley, Roasted Vegetables, and Feta Salad

Submitted by dicentra

"Cooking Light. June 2007."

 

• Ready In: 25mins
• Ingredients: 18
• Serves: 6

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 fresh ground black pepper
• 1⁄4 cup chopped fresh parsley
• 1⁄4 cup chopped of 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 extra virgin olive oil
• 1⁄2 teaspoon kosher salt
• 1⁄3 cup crumbled feta cheese

directions

1. Preheat oven to 400°.
2. 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.
3. 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.
4. Coat vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and black pepper.
5. 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.
6. Remove pan with squash, and move pan with eggplant to top rack. Bake peppers and eggplant an additional 8 minutes or until tender. Cool.
7. Cut vegetables into 1/2-inch pieces. Add vegetables, parsley, and next 4 ingredients (through garlic) to barley; toss gently.
8. 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.