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Barley Salad with Veggies
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⭐️ This easy barley salad with roasted vegetables is a Mediterranean-inspired dish excellent for meal prep, potlucks, and as a nourishing and tasty meal.
⭐️ Ingredients
TO COOK THE BARLEY
1 cup (200 grams) pearled barley uncooked
½ gallon (2 liters) water to cook the barley
½ tablespoon salt to season the cooking water
OTHER INGREDIENTS
1 (9 ounces) (250 grams) zucchini diced
1 (13 ounces) (360 grams) eggplant diced
1 (4 ounces) (110 grams) onion sliced
1 (4 ounces) (110 grams) carrot diced
7 ounces (180 grams) mushrooms halved
4 ounces (110 grams) sun-dried tomatoes diced
½ cup (10 grams) flat-leaf parsley chopped
10 leaves basil chopped
2 tablespoons extra virgin olive oil + 1 tablespoon to roast the veggies
1 large lemon the juice and grated zest
1 teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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