Mediterranean Roasted Vegetables and Barley
By: Miarazzo Team | Miarazzo Official
Easy roasted vegetable barley recipe, prepared Mediterranean style with fresh herbs, spices, citrus and extra virgin olive oil.
Prep Time
60 mins
Cook Time
60 mins
Servings
6
Category
Vegetable
Ingredients
- 1 tsp Black Pepper
- 1 tsp salt
- 1.50 tsp smoked paprika
- 1 each medium red onion (diced)
- 4 each green onions (diced)
- 1 each Lemon (Squeezed)
- 4 each zucchini
- 2 each red bell pepper
- 4 tsp Harissa Spice
- 6 tbsp Extra Virgin Olive Oil
- 1 each parsley bunch (destemmed)
- 4 tbsp garlic (minced)
- 2 cup(s) pecans (roasted)
- 2 cup(s) Barley
- 2 each yellow bell pepper
Instructions
1.) Cook 2 cups of hulled barley in instant pot via Miarazzo barley recipe.
2.) Roast 2 cups of pecans at 350 for 7 minutes, and then chop or crumble into 1/4 inch pieces.
3.) Preheat oven to 425 degrees F.
4.) Dice zucchini, bell peppers, and red onion and put into a large mixing bowl with all spices and olive oil.
5.) Spread diced vegetables on a large baking sheet. Roast in oven for 25 minutes at 425 degrees.
6.) de-stem 1 bunch of Italian parsley, and chop 4 green onions.
7.) Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped green onions, and fresh parsley. Mix. Dress with lemon juice.
8.) If you like, top with crumbled feta.
Serve warm, at room temperature, or cold! Enjoy!
2.) Roast 2 cups of pecans at 350 for 7 minutes, and then chop or crumble into 1/4 inch pieces.
3.) Preheat oven to 425 degrees F.
4.) Dice zucchini, bell peppers, and red onion and put into a large mixing bowl with all spices and olive oil.
5.) Spread diced vegetables on a large baking sheet. Roast in oven for 25 minutes at 425 degrees.
6.) de-stem 1 bunch of Italian parsley, and chop 4 green onions.
7.) Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped green onions, and fresh parsley. Mix. Dress with lemon juice.
8.) If you like, top with crumbled feta.
Serve warm, at room temperature, or cold! Enjoy!
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