Perfectly baked eggplant and zucchini should have a soft, buttery texture that almost melts in your mouth. Combine with chewy barley and a crisp, lemon dressing, this filling and unusual warm salad is a flavorful addition to your dinner recipes.
Ingredients
- 10 Tbsp. olive oil, divided
- 1 bunch scallion, chopped
- 1½ tsp. cumin
- ½ tsp. coriander
- ¼ tsp. cayenne
- 1¼ cups pearl barley
- 1 (14 oz.) can low-sodium vegetable broth
- ¾ cup water
- 1 tsp. salt, divided
- 1½ lbs. eggplant
- ¾ lb. zucchini
- 1 tsp. pepper
- 2 Tbsp. lemon juice
- 1 clove garlic, minced
- ¼ tsp. sugar
- ½ lb. cherry tomatoes, quartered
- ⅓ cup Kalamata olives, halved
- ½ cup thinly sliced red onion
- 1 cup chopped fresh parsley
- ½ cup chopped fresh mint
Directions
- Preheat oven to 425ºF.
- Heat 2 tablespoons oil in a heavy-bottomed pot over medium-high heat. Cook scallion, cumin, coriander, and cayenne. Stir until fragrant (1 minute).
- Add barley and stir until it smells nutty (2 minutes). Add broth, water, and ½ teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender (30-40 minutes).
- While barley is cooking, cut eggplant and zucchini into bite-sized cubes. Toss with pepper, remaining ½ teaspoon salt, and 5 tablespoons oil in a bowl. Spread on two baking pans and roast, stirring occasionally, until vegetables are golden brown and tender (20-25 minutes).
- Whisk together lemon juice, garlic, sugar, and remaining 3 tablespoons oil in a large bowl.
- Add barley, roasted vegetables, and remaining ingredients to bowl with dressing. Toss until well combined and serve warm.
Nutrition Facts
4 servings per container
Serving Size 641 g
| Amount per serving | ||
|---|---|---|
| Calories | 665 | |
| % Daily Value* | ||
| Total Fat 39.5g | 50% | |
| Saturated Fat 5g | 25% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 4.5g | ||
| Monounsaturated Fat 25g | ||
| Cholesterol 0mg | 0% | |
| Sodium 900mg | 39% | |
| Total Carbohydrate 72g | 26% | |
| Dietary Fiber 19g | 68% | |
| Total Sugars 11g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 42g | ||
| Protein 11g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 137.9mg | 10% | |
| Iron 5.6mg | 35% | |
| Potassium 1160mg | 25% | |
| Vitamin A 160.6mcg | 20% | |
| Vitamin C 56.8mg | 60% | |
| Vitamin E 6.1mg | 40% | |
| Vitamin K 329.5mcg | 270% | |
| Thiamin 0.3mg | 25% | |
| Riboflavin 0.3mg | 25% | |
| Niacin 7.7mg | 50% | |
| Vitamin B6 0.6mg | 35% | |
| Folate 134.4mcg | 34% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 4.9mcg | 15% | |
| Chloride 37.6mg | 2% | |
| Pantothenate 1mg | 20% | |
| Phosphorus 255.9mg | 20% | |
| Iodine 0.7mcg | 0% | |
| Magnesium 117.6mg | 30% | |
| Zinc 2.4mg | 20% | |
| Selenium 24.6mcg | 45% | |
| Copper 0.6mg | 70% | |
| Manganese 1.7mg | 70% | |
| Chromium 0.5mcg | 2% | |
| Molybdenum 22.3mcg | 50% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Eggplant, Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Zucchini, Pearled Barley, Cherry Tomatoes, Water, Olive Oil, Scallions, Parsley, Red Onion, Kalamata Olives (tree Ripened Olives, Water, Distilled And Red Wine Vinegars, Sea Salt, Olive Oil, Lactic Acid), Mint, Lemon Juice, Salt, Cumin, Garlic, Black Pepper, Sugar, Coriander, Cayenne Pepper.
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