Roasted Vegetables Recipe With Barley | Vegetarian Recipe! #shorts

Mediterranean Diet 30-Day Challenge (Mediterranean Diet Meal Plan) Day 26: Mediterranean Roasted Vegetables Barley Recipe! A super-food kinda day over here! This roasted vegetable barley recipe is prepared Mediterranean-style filled with roasted vegetables, barley, Mediterranean spices and feta (omit the feta for a vegan option.) Bonus, you can make this ahead as part of your meal-prep! Plus, this recipe is loaded with plant-based protein thanks to the barley! #roastedveggies #roastedvegetables #barley #barleyrecipe #veganrecipes #vegetarianrecipe #mediterraneandiet #mediterraneanfood

INGREDIENTS:
1 cup/163 g dry pearl barley, washed
water
2 whole zucchini squash, diced
1 red bell pepper, cored, diced
1 yellow bell pepper, cored, diced
1 medium red onion, diced
salt and pepper
2 teaspoons harissa spice or baharat, divided
¾ tsp/ 1.95 g smoked paprika, divided
Early Harvest Greek extra virgin olive oil
2 scallions (green onions), trimmed and chopped (both whites and greens)
1 garlic clove, minced
2 oz / 56 g chopped fresh parsley
2 tbsp/30 ml fresh squeezed lemon juice
Feta cheese, to taste (optional)
Toasted pine nuts, to taste (optional)

1. Preheat oven to 425 degrees F.
2. Place pearl barley and 2 ½ cups water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)
3. While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 ½ teaspoon harissa spice, and ½ teaspoon smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.
4. When barley is ready, drain any excess water. Season with salt, pepper, ½ teaspoon harissa spice and ¼ teaspoon smoked paprika. Toss to combine.
5. Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.
6. Serve warm, at room temperature, or cold! Enjoy.

Welcome back to our Mediterranean diet series  you know one of the things I love most about   cooking and eating the Mediterranean way is that  we can turn a handful of ingredients into a big   meal that delivers on nutrition and flavor so  here if you have some veggies that really need  

To be used go ahead and season them and roast  them real well then add them to a big bowl   with a grain of your choice I’m doing a barley  Bowl here so roasted vegetables and barley the   combination of all these beautiful veggies with  the barley makes it extra satisfying and then we  

Dress it up with a bunch of flavors and a good  drizzle of extrav Virgin Olive Oil maybe even   a little bit of feta and it becomes dinner  to your joy and your health follow for more