Barley, Roasted Vegetables, And Feta Salad

• Salad:
• 4 cups water
• 1 cup uncooked pearl barley
• 2 red bell peppers, cut into wedges
• 1 medium peeled eggplant, cut into 1/2-inch-thick slices
• Cooking spray
• 1 medium zucchini, halved lengthwise
• 1 medium yellow squash, halved lengthwise
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tablespoons chopped fresh dill
• 1 teaspoon grated orange rind
• 2 garlic cloves, minced
• Dressing:
• 1/3 cup red wine vinegar
• 5 teaspoons extravirgin olive oil
• 1/2 teaspoon kosher salt
• 1/3 cup crumbled feta cheese

1. Preheat oven to 400u0b0.
2. To prepare salad, bring 4 cups water to a boil in a large saucepan. Add barley. Cover, reduce heat, and simmer 45 minutes or until tender. Let stand, covered, 5 minutes. Spoon barley into large bowl.
3. Place peppers and eggplant on one jelly-roll pan coated with cooking spray; place zucchini and squash in another jelly-roll pan coated with cooking spray. Coat vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and black pepper. Place pan with squash on top rack in the oven and pan with eggplant on middle rack. Bake at 400u0b0 for 12 minutes or until squash and zucchini are tender. Remove pan with squash, and move pan with eggplant to top rack. Bake peppers and eggplant an additional 8 minutes or until tender. Cool. Cut vegetables into 1/2-inch pieces. Add vegetables, parsley, and next 4 ingredients (through garlic) to barley; toss gently.
4. To prepare dressing, combine vinegar, oil, and 1/2 teaspoon salt, stirring well with a whisk. Add dressing to barley mixture; toss. Sprinkle with cheese.

salad, water, pearl barley, red bell peppers, cooking spray, zucchini, yellow squash, kosher salt, freshly ground black pepper, parsley, fresh mint, dill, orange rind, garlic, dressing, red wine vinegar, extravirgin olive oil, kosher salt, feta cheese

Taken from www.myrecipes.com/recipe/barley-roasted-vegetables-feta-salad (may not work)