Imagine a chilly evening, your family gathered around the kitchen table, and the comforting aroma of roasted vegetables wafting through the air. This Roasted Veggie and Barley Bowl Recipe is a perfect blend of hearty and healthy, bringing together the wholesome goodness of barley with the vibrant flavors of roasted bell peppers, zucchini, and eggplant. Drizzled with garlic-infused olive oil and garnished with crumbled feta, this dish is not just a meal; it’s an experience. Ideal for family dinners or a cozy get-together with friends, this bowl of deliciousness is sure to bring everyone closer, one tasty bite at a time.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Skill Level: Easy
Ingredients
- 1 cup pearl barley
- 2 cups vegetable broth
- 2 bell peppers (any color), diced
- 1 large zucchini, diced
- 1 eggplant, diced
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the pearl barley and vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 30 minutes, or until the barley is tender and the liquid is absorbed. Set aside.
- While the barley is cooking, place the diced bell peppers, zucchini, and eggplant on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, minced garlic, oregano, salt, and pepper. Toss to coat the veggies evenly.
- Roast the vegetables in the preheated oven for 25 minutes, stirring halfway through, until they are tender and lightly browned.
- Once everything is cooked, assemble the bowls by dividing the cooked barley among four bowls. Top each with an equal portion of the roasted vegetables.
- Drizzle the remaining 1 tablespoon of olive oil over each bowl, then sprinkle with crumbled feta cheese and fresh parsley, if using.
- Serve warm and enjoy!
Helpful Tips
For variations, consider adding roasted sweet potatoes or mushrooms for added flavor. If you’re short on time, use pre-cooked barley or other grains like quinoa or farro. For a vegan option, skip the feta cheese or use a plant-based alternative. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Pairings
This hearty bowl pairs wonderfully with a light green salad and a lemony vinaigrette. For drinks, consider a refreshing iced tea or a glass of chilled white wine for the adults.
At Zynahz, our mission is to bring joy and creativity into your kitchen, one delicious recipe at a time. We hope this Roasted Veggie and Barley Bowl Recipe inspires you to gather your loved ones and create sweet memories over a delightful meal. We’d love to see your culinary creations—share your results on social media and tag us! Don’t keep these wonderful recipes to yourself; share them with friends and family. For more scrumptious recipes and kitchen inspiration, explore our website, follow us on social media, and sign up for our newsletter. Happy cooking!
