- 4 cups Barley (or other grain), cooked
- 1-15 1/2oz can Beans (white, black, or red)
- 3 Yellow Summer Squash, cut into chunks
- 2 Zucchini, cut into chunks
- 1 Fennel bulb, trimmed, sliced thick
- 1 Red Onion, peeled, cut into wedges
- 2 Bell Peppers (color of choice), seeds removed, cut into chunks
- 2 small Eggplant, cut into chunks
- 4 Garlic Cloves, peeled
- ¼ cup Olive Oil, extra virgin
- 1 Tbsp. White Wine Vinegar
- Mint, fresh, small bunch
- Parsley, fresh, small bunch
- Salt & Pepper, to taste
- 1 Lemon
- 1/2 cup Greek Yogurt
- 1 Tbsp. Lemon juice
- 2 tsp. Dill
- Cucumbers, on the side
Cook’s Tip: Freeze this for later! Spread ingredients on a baking sheet and fast-freeze. Then, transfer to zippy-type bags and freeze for up to 3 months. To serve: heat veggies about 10 minutes, then chop in the fresh herbs and follow directions.
Prep (45 minutes)
- Cook grain according to package directions (cooking time is up to 45 minutes).
- Cut up vegetables
Preheat oven 400°F
- Roast vegetables. Place all chopped vegetables into a large bowl. Pour olive oil over top and season with salt and pepper. Mix until well covered with the olive oil.
- Pour vegetables onto a roasting pan, covered in foil for easy cleanup. Spread veggies out into a single layer for best results, using an additional pan if necessary. Roast 30-40 minutes, turning occasionally, until veggies are cooked and slightly crisp around the edges.
- Remove from oven, drizzle with a little bit of white wine vinegar and allow to cool.
- Pour veggies onto a cutting board. Add fresh herbs to the vegetables and then chop into smaller chunks (1/4” – 1/2”).
- Mix chopped vegetables, grain, and beans in a large bowl. Drizzle with olive oil and splash with the juice of one lemon. Serve with dill sauce (combine yogurt, lemon and dill) on the side and some sliced cucumbers
You can substitute barley with your favorite grains of choice like rice, quinoa, couscous and bulgar
Serve this hearty salad with an easy-to-make dill sauce. Mix the greek yogurt (our sour cream) with lemon and dill. Chill in refrigerator until ready to use.
Did you know this recipe is part of the Internationally Inspired Meal Plans: Naples