Balsamic Grilled Vegetable And Barley Salad

• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1-1/4 cups balsamic vinegar, divided
• 3 medium yellow summer squash, quartered and cut into 1-inch slices
• 3 medium zucchini, quartered and cut into 1-inch slices
• 2 cups grape tomatoes, halved
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 2 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1/2 teaspoon garlic powder
• 1-3/4 cups reduced-sodium chicken broth
• 1 cup quick-cooking barley
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil

1. In a large resealable plastic bag, combine the oil, salt and 1/4 cup vinegar. Add yellow squash, zucchini and tomatoes; seal bag and turn to coat. Refrigerate for up to 4 hours.
2. In a small saucepan, combine the brown sugar, honey, thyme, rosemary, garlic powder and remaining vinegar. Bring to a boil; cook until liquid is reduced by half. Discard thyme and rosemary; set glaze aside.
3. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender.
4. Meanwhile, drain vegetables and discard marinade. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently and brushing occasionally with glaze.
5. Remove barley from the heat; let stand for 5 minutes. Transfer to a large serving bowl. Add vegetables and basil; toss to coat. Serve warm with a slotted spoon.

olive oil, salt, balsamic vinegar, zucchini, grape tomatoes, brown sugar, honey, thyme, rosemary, garlic, chicken broth, barley, fresh basil

Taken from www.tasteofhome.com/recipes/balsamic-grilled-vegetable-and-barley-salad/ (may not work)