Roasted Veggie Barley Bowl
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Roasted Veggie Barley Bowl
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| Servings |
| 41.5 cup servings |
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Ingredients
Grain Base
Roasted Vegetables
- 1cup broccoli florets
- 1cup carrotschopped
- 1cup zucchinichopped
- 1small red onionchopped
- 1Tablespoon olive oil
- 1/2tsp garlic powder
- 1/2tsp dried thyme
- 1/4tsp black pepper
Simple Lemon Dressing
- 2Tablespoons olive oil
- 2Tablespoons lemon juice
- 1teaspoon dijon mustard
- 1teaspoon dried parsley
- 1/4teaspoon garlic powder
Toppings
- 1/4cup low fat feta
Instructions
- Rinse barley under cold water.
- Combine barley and broth in a saucepan.
- Bring to a boil, reduce heat to low, cover, and simmer 30–40 minutes until tender.
- Drain excess liquid if needed; set aside.
- While the barley is cooking, preheat oven to 400°F.
- Toss vegetables with olive oil, garlic powder, thyme, and pepper.
- Spread evenly on a baking sheet.
- Roast 20 minutes, stirring halfway, until tender and lightly browned.
- While the barley and vegetables are cooking whisk together olive oil, lemon juice, mustard, parsley, and garlic.
- Combine cooked barley and roasted vegetables.
- Drizzle with dressing and toss gently.
- Top with feta.
Recipe Notes
