Grilled Vegetable and Barley Salad with Mustard Vinaigrette
This grilled vegetable and barley salad is a hearty and flavorful dish that's perfect for a summer meal. The barley provides a chewy base, while the grilled vegetables add a smoky and charred flavor. The mustard vinaigrette is tangy and bright, and it ties all the flavors together. This salad is easy to make and can be served warm or cold, making it a great option for a quick lunch or dinner.
The inspiration for this salad came to me on a hot summer day when I was looking for a light and refreshing meal. I had some leftover grilled vegetables in the fridge, and I decided to combine them with some cooked barley and a simple mustard vinaigrette. The result was a delicious and satisfying salad that was perfect for a hot day. I've been making this salad ever since, and it's become a favorite of mine and my family. I love the combination of the chewy barley, the smoky grilled vegetables, and the tangy mustard vinaigrette. This salad is also very versatile, and you can add or subtract ingredients to suit your taste. For example, you could add some chopped nuts or seeds for extra crunch, or you could add some crumbled feta cheese for a bit of saltiness. No matter how you make it, this salad is sure to be a hit.
Grilled Vegetable and Barley Salad with Mustard Vinaigrette Grilled Vegetable and Barley Salad with Mustard Vinaigrette Grilled Vegetable and Barley Salad with Mustard Vinaigrette Grilled Vegetable and Barley Salad with Mustard Vinaigrette
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup pearled barley
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 1 eggplant, cut into 1-inch pieces
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup chopped fresh parsley
Instructions
  1. In a medium saucepan, combine the barley and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the barley is cooked through.
  2. While the barley is cooking, heat the olive oil in a large skillet over medium-high heat.
  3. Add the bell pepper, zucchini, and eggplant to the skillet and cook until they are tender and slightly charred, about 10 minutes.
  4. Remove the vegetables from the skillet and let them cool slightly.
  5. In a small bowl, whisk together the mustard, vinegar, and olive oil. Season with salt and pepper to taste.
  6. Add the barley, vegetables, red onion, and parsley to a large bowl and toss to combine.
  7. Drizzle the mustard vinaigrette over the salad and toss to coat.
  8. Serve immediately or refrigerate for later.
Why It Works
  • The barley provides a chewy base for the salad, while the grilled vegetables add a smoky and charred flavor.
  • The mustard vinaigrette is tangy and bright, and it ties all the flavors together.
  • This salad is easy to make and can be served warm or cold, making it a great option for a quick lunch or dinner.