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Ingredients

1 cup barley
2 cups water
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

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Roasted Vegetable Barley Bowl

Created by: Howcan Team

Ingredients

1 cup barley
2 cups water
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the red bell pepper, yellow bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, dried thyme, garlic powder, salt, and pepper.
Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
In a medium saucepan, bring 2 cups of water to a boil. Add the barley, reduce heat to low, cover, and simmer for 25-30 minutes, or until the barley is tender and the water is absorbed.
Divide the cooked barley among 4 bowls, top with the roasted vegetables, and sprinkle with crumbled feta cheese and chopped parsley.
Serve the roasted vegetable barley bowls immediately and enjoy!

Main Course

Mediterranean

The Barley Bowl has a rich history dating back to ancient civilizations, where barley was a staple grain. This hearty dish has evolved over time, with modern variations often incorporating roasted vegetables for added flavor and nutrition. Renowned chefs in regions like the Mediterranean and Middle East have put their own spin on the Barley Bowl, using locally sourced produce and aromatic spices to create a truly unforgettable culinary experience. Today, the best versions of this dish can be found in farm-to-table restaurants that prioritize fresh, seasonal ingredients. The key to a perfect Barley Bowl lies in the balance of tender, nutty barley and perfectly caramelized roasted vegetables, creating a harmonious blend of textures and flavors. Whether it's a drizzle of balsamic glaze or a sprinkle of feta cheese, the finishing touches can elevate this dish to new heights.

45 min

380 calories

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the red bell pepper, yellow bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, dried thyme, garlic powder, salt, and pepper.
Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
In a medium saucepan, bring 2 cups of water to a boil. Add the barley, reduce heat to low, cover, and simmer for 25-30 minutes, or until the barley is tender and the water is absorbed.
Divide the cooked barley among 4 bowls, top with the roasted vegetables, and sprinkle with crumbled feta cheese and chopped parsley.
Serve the roasted vegetable barley bowls immediately and enjoy!

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Modify

Roasted Vegetable Barley Bowl

Created by: Howcan Team

Ingredients

1 cup barley
2 cups water
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the red bell pepper, yellow bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, dried thyme, garlic powder, salt, and pepper.
Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
In a medium saucepan, bring 2 cups of water to a boil. Add the barley, reduce heat to low, cover, and simmer for 25-30 minutes, or until the barley is tender and the water is absorbed.
Divide the cooked barley among 4 bowls, top with the roasted vegetables, and sprinkle with crumbled feta cheese and chopped parsley.
Serve the roasted vegetable barley bowls immediately and enjoy!

Main Course

Mediterranean

45 min

380 calories

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the red bell pepper, yellow bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, dried thyme, garlic powder, salt, and pepper.
Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
In a medium saucepan, bring 2 cups of water to a boil. Add the barley, reduce heat to low, cover, and simmer for 25-30 minutes, or until the barley is tender and the water is absorbed.
Divide the cooked barley among 4 bowls, top with the roasted vegetables, and sprinkle with crumbled feta cheese and chopped parsley.
Serve the roasted vegetable barley bowls immediately and enjoy!

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Roasted Vegetable Barley Bowl

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