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 reduced-sodium chicken 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
Tip: Screenshot this list for easy reference while shopping
Instructions
- 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.