Wheat Berry Salad With Red Peppers, Eggplant and Zucchini

  1. Place wheat berries in a medium bowl and fill with water.
  2. Cover and soak, in refrigerator overnight.
  3. Drain and place in a medium saucepan.
  4. Cover with water, and heat to a boil.
  5. Simmer, uncovered, until wheat berries are tender, about 1 hour.
  6. Meanwhile, preheat oven to 400*F.
  7. Arrange eggplant, onion, zucchini, squash, and bell peppers in a single layer on a large baking sheet.
  8. Lightly brush vegetables with 1 tbls.
  9. of the oil.
  10. Roast 20 minutes, turn over, and roast 10 minutes longer.
  11. Remove eggplant, zucchini, and squash and set aside.
  12. Continue to roast remaining vegetables until browned, about 15 minutes.
  13. Cool vegetables.
  14. Season with 1/8 teaspoons of the salt and pepper.
  15. Cut half of the vegetables into 1/2" pieces.
  16. In a large bowl, whisk vinegar, parsley, oregano, garlic, remaining 3 tbls.
  17. oil, and remaining 1/8 teaspoons salt and pepper.
  18. Add wheat berries and cut up veggies.
  19. Toss to coat.
  20. Spoon onto serving platter.
  21. Arrange remaining vegetables around edges.
  22. Garnish with Parsley and oregano.
  23. Enjoy!

berries, eggplants, sweet onions, zucchini, crookneck yellow squash, red bell peppers, extra virgin olive oil, extra virgin olive oil, salt, black pepper, red wine vinegar, parsley, fresh oregano, garlic, parsley, oregano

Taken from www.food.com/recipe/wheat-berry-salad-with-red-peppers-eggplant-and-zucchini-189022 (may not work)

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