Prep 15 mins
Cook 1 hr
Wheat berries are surprisingly sweet chewy sources of fiber, protein, B vitamins, folate, zinc, iron, and magnesium, as well as phytochemicals! This is a wholesome salad! Adapted from Prevention magazine(2005)
- 1 cup wheat berries
- 4 slices eggplants (3/4 inches thick)
- 4 sweet onions (3/4 inches thick)
- 1 medium zucchini, cut into 4 thick diagonal slices
- 1 medium crookneck yellow squash, cut into 4 thick diagonal slices
- 2 red bell peppers, quartered
- 1 tablespoon extra virgin olive oil, plus
- 3 tablespoons extra virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons red wine vinegar
- 1 tablespoon parsley, chopped
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon garlic, minced
- parsley sprig (to garnish)
- oregano sprig (to garnish)
- Place wheat berries in a medium bowl and fill with water.
- Cover and soak, in refrigerator overnight.
- Drain and place in a medium saucepan.
- Cover with water, and heat to a boil.
- Simmer, uncovered, until wheat berries are tender, about 1 hour.
- Meanwhile, preheat oven to 400*F.
- Arrange eggplant, onion, zucchini, squash, and bell peppers in a single layer on a large baking sheet.
- Lightly brush vegetables with 1 tbls. of the oil.
- Roast 20 minutes, turn over, and roast 10 minutes longer.
- Remove eggplant, zucchini, and squash and set aside.
- Continue to roast remaining vegetables until browned, about 15 minutes.
- Cool vegetables.
- Season with 1/8 teaspoons of the salt and pepper.
- Cut half of the vegetables into 1/2" pieces.
- In a large bowl, whisk vinegar, parsley, oregano, garlic, remaining 3 tbls. oil, and remaining 1/8 teaspoons salt and pepper.
- Add wheat berries and cut up veggies.
- Toss to coat.
- Spoon onto serving platter.
- Arrange remaining vegetables around edges.
- Garnish with Parsley and oregano.
A little time consuming, but tastes great. I have never boiled wheat berries before and I love the chewy texture. I used 1 vidalia, cut into wedges (but would slice into rings next time), sweet yellow peppers, 1 tsp dried parsley, 1/4 tsp dried oregano and 1 large clove garlic. Since this wasn't for company, I cut all the veggies up and mixed in. I would reduce the vinegar next time, since I'm not a big fan of it. I didn't use eggplant though. Good thing, since the veggies just barely fit on one cookie sheet! :)