Barley, Zucchini And Tomato Salad With Mint
serves 2-4
Recipe from cookthink
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ingredients
2 cups low-sodium broth (chicken or vegetable)
1 cup barley
2 medium zucchini, diced
1 pound cherry tomatoes, halved
1 sweet onion, diced
4 tablespoons olive oil
salt and pepper
2 tablespoons thinly sliced mint leaves
1 tablespoon red wine vinegar
timer
prep: 1 hour
total: 1 hour 10 minutes
tools
medium saucepan
large bowl
roasting pan
whisk
instructions
1. Bring the broth and barley to a boil in a medium saucepan. When the water boils, cover and reduce the heat to low. Cook the barley until tender, 45-60 minutes (or according to package directions).
2. Meanwhile, preheat the oven to 450F. In a large bowl, toss together the zucchini, tomatoes and onions with 2 tablespoons of the olive oil and a sprinkling of salt and pepper. Pour the vegetables onto a roasting pan and cook, stirring occasionally, until they're tender and brown in spots, 30-40 minutes.
3. Drain the barley. In a large bowl, toss together the barley and roasted vegetables. Thinly slice the mint and add it to the vegetables.
4. In a small bowl, whisk together the remaining 2 tablespoons of olive oil with the red wine vinegar and season with a sprinkling of salt and pepper. Add the vinaigrette to the salad a little at a time to taste.
Comments
Says: October 16, 2007 at 07:33 AM
This is good for leftover barley, quinoa or whatever grain you have around. It's a lot of cooking time for a salad but the roasted vegetables are so delicious with the mint and vinegar. Lots of flavor!