This has been a repeat meal over the last four months. It’s healthy, satisfying but most importantly, so delicious. It’s great as a side for a BBQ or on it’s own as a light lunch. We have been laying slices of marinated grilled chicken breasts over the top for a quick and healthy week night meal that would be just as great on the weekend.
I have included the whole recipe as written but I tend to use whatever vegetables I have on hand or that look good at the market. I have been making this salad when I have a few veggies in the drawer that need to be used up. Don’t try to get away with using one baking sheet to avoid cleanup. You want the vegetables to roast, not steam. This will be your new favorite thing for 2013 and could get you off to a good start with that new resolution you made to eat more composed salads.
Mediterranean Eggplant and Barley Salad Gourmet September 2006
1 1/2 pound eggplant, cut into 1/2-inch cubes
3/4 pound zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 pound cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Put oven racks in upper and lower thirds of oven and pre-heat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Make dressing and assemble salad:
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well.
Grilled Chicken Breasts
Juice of one lemon
1/4 cup olive oil
1 teaspoon dried oregano
1 clove of garlic, crushed
salt and pepper to taste
1/2 teaspoon crushed red pepper (optional)
1 1/2 pounds chicken breasts
Combine the first seven ingredients and pour over chicken breasts. Marinate for an hour.
Grill chicken breasts over medium heat for about 10 minute a side. Slice on a diagonal and serve over barley salad.