Roasted Vegetable and Barley Salad

This roasted vegetable and barley salad is a hearty and flavorful side dish that's perfect for any occasion. The barley is cooked in vegetable broth until tender, then combined with roasted red bell pepper, zucchini, broccoli, and red onion. The salad is finished with fresh parsley and a simple vinaigrette.

This recipe is inspired by the classic Italian dish insalata di farro, which is a salad made with cooked farro, vegetables, and herbs. I've adapted the recipe to use barley instead of farro, and I've added roasted vegetables for extra flavor. The result is a salad that's both hearty and refreshing, and it's perfect for a summer meal.

Prep time: 15 | Cook time: 45 | Serves: 4

Ingredients

• 1 cup pearl barley
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup broccoli florets
• 1/2 cup red onion, chopped
• 1/4 cup chopped fresh parsley
• salt and pepper to taste

Instructions

1. Rinse the barley and then add it to a large pot along with the vegetable broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the barley is tender and the liquid has been absorbed.
2. While the barley is cooking, roast the vegetables. Preheat the oven to 400 degrees Fahrenheit.
3. Toss the chopped red bell pepper, zucchini, broccoli, and red onion with olive oil, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned.
5. Once the barley and vegetables are cooked, combine them in a large bowl.
6. Add the chopped parsley and season with additional salt and pepper to taste.
7. Serve warm or chilled.

Why It Works

• The barley is cooked in vegetable broth, which adds flavor and nutrients.
• The vegetables are roasted, which intensifies their flavor and gives them a slightly caramelized texture.
• The salad is finished with fresh parsley and a simple vinaigrette, which adds brightness and acidity.