Hearty, easy roasted vegetables on a bed of nutty barley is a great cold-weather supper.
Servings 4servings
Author Becky Striepe
Ingredients
3cupsbarleySee instructions above., cooked, preferably with vegetable broth instead of water
1small eggplantcut into 1? pieces
½head garlicin cloves
1small butternut squashpeeled, seeded, and cut into 1? pieces
1pintshiitake mushroomsno need to halve any extra small ones from the bunch, halved
1large bunch of scallionsgreen and white parts, chopped
¾cupof your favorite vinaigretteI highly recommend Annie’s Shiitake Mushroom Vinaigrette!
Instructions
Preheat the oven to 425F.
Toss the eggplant, garlic, squash, mushrooms, and scallions with ½ cup of the dressing, and roast for 35-45 minutes, stirring every 10-15 minutes. The roasted vegetables are done when the squash is fork-tender.
Now that everything is ready, you have two options!
Option 1: Toss together the barley, veggies, and the rest of the dressing in a large serving bowl. Serve warm or chilled. Your choice!
Option 2: Top the warm barley with the roasted vegetables, and drizzle the dressing on top of each bowl.