This is a tasty and super filling dish that makes a perfect side or a nutritious base for a grain bowl. Our Purple Barley is super chewy and balances the roasted vegetables and feta perfectly. 

Mediterranean Vegetables + Barley 
1 cup dry Flourist Purple Barley
2 whole zucchini squash, diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large red onion, diced
1 tsp salt 
2 tbsp chili paste or harissa paste 
1 tsp smoked paprika
2 tbsp olive oil 
3 scallions, trimmed and chopped 
1/4 cup chopped fresh parsley
2 tbsp fresh squeezed lemon juice
2 tsp red wine vinegar 
1/2 tsp salt 
Feta cheese, to taste 
Toasted pine nuts, to taste 

Pre-cook the barley by combining with 5 cups of water in a pot. Bring to a boil and cook, with the lid partially on, for 1 hour. 

While the barley is cooking, preheat the oven to 425 degrees. Place the diced zucchini, bell peppers, and red onion in a large bowl. Toss with 2 tbsp olive oil, 1 tsp salt, chili paste or harissa paste, and the smoked paprika. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25-30 minutes, or until vegetables are starting to brown.

When the barley is ready, drain any excess water. Toss with the roasted vegetables and add 1/2 tsp salt (or to taste), lemon juice, red wine vinegar, feta, and parsley. 

Serve warm, or at room temperature. Leftovers reheat well. This recipe serves 6-8 as a side. 

The barley can be cooked up to 5 days in advance: cooked barley will keep in the fridge in a container.  

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