Description
Easy roasted vegetable barley recipe, prepared Mediterranean style with fresh herbs, spices, citrus and extra virgin olive oil.
Ingredients
Scale
- 1 cup/163 g dry pearl barley, washed
- water
- 2 whole zucchini squash, diced
- 1 red bell pepper, cored, diced
- 1 yellow bell pepper, cored, diced
- 1 medium red onion, diced
- salt and pepper
- 2 teaspoons harissa spice or baharat, divided
- 3/4 tsp/ 1.95 g smoked paprika, divided
- Early Harvest Greek extra virgin olive oil
- 2 scallions (green onions), trimmed and chopped (both whites and greens)
- 1 garlic clove, minced
- 2 oz / 56 g chopped fresh parsley
- 2 tbsp/30 ml fresh squeezed lemon juice
- Feta cheese, to taste (optional)
- Toasted pine nuts, to taste (optional)
Instructions
- Preheat oven to 425 degrees F.
- Place pearl barley and 2 1/2 cups water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)
- While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.
- When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.
- Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.
- Serve warm, at room temperature, or cold! Enjoy.
Notes
- Prepare ahead notes: If you don't plan to have this barley dish the same day you cook it, it's best if you don't dress it with the lemon juice and olive oil until a few minutes before you are ready to serve it. Also hold off on adding the feta and pine nuts until ready. It will keep well in the fridge for 3 to 4 days in a tight lid container.
- Recommended for this recipe: harissa spice blend and smoked paprika from our all-natural spice collections. SAVE! Create your own 6-pack or 3-pack of spices!
- Recommended for this recipe: for best taste, highly recommend Early Harvest or Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean