Roasted Vegetables with Pearl Barley



  • 1cup cooked pearl barley 

  • 2 medium carrots

  • 1 red bell pepper  

  • 1 yellow bell pepper 

  • 2 zucchini  

  • 1 medium aubergine  

  • 1 white sweet onion  

  • 2 garlic cloves, minced

  • 4 spears rosemary  

  • 2tbs olive oil  

  • sea salt, pepper  

  •  Juice of 1 lemon

  • loosely packed cup of herbs (parsley, dill, coriander) 

  • pine nuts to garnish  



Preheat the oven to 180C.  

Cut the vegetables into a bite size,  about 2x2cm chunks. In a large bowl mix all the vegetables, add the oil, garlic, salt and pepper. Break the rosemary into smaller springs and add them into the bowl. Mix it all well with your hands, distributing the oil and seasoning through. Transfer it onto a baking tray and spread it over in one layer. Bake for 20-30 minutes or until slightly browned and cooked through. Remove from the oven and transfer all into a large bowl, discarding the rosemary springs.

Add the barley, herbs and the rest of the oil. Adjust the seasoning, add a squeeze of lemon and garnish with pine nuts. 

Serves 4 ppl

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Sincerely V