Barley Vegetable Salad
This hearty grain salad works well in summer as a cold dish, served over toasted garlic bread and lettuce leaves.
3 boxes barley
8 summer squash
6 eggplant, cut into 1-in. rounds
8 Roma tomatoes
15 cloves garlic
Red wine vinegar
Salt and pepper to taste
2 bunches fresh parsley
1 can black olives, sliced
1. Place barley in 2-in. hotel pan and cover with water; roast for 10 mins.
2. Steam summer squash for 45 mins., covered. Peel zucchini; salt press, rinse and roast. Roast eggplant rounds at 350°F for 25 mins.
3. Dice Roma tomatoes into medium chunks; roast with garlic cloves at 290°F for 25 mins. Mix all ingredients. Season to taste with red wine vinegar, salt and pepper. Add roasted garlic and olive oil.
4. Add chopped fresh parsley and black olives for garnish.
Recipe by University of Colorado, Boulder