Barley Salad
Ingredients
- 1 cup pearled barley (uncooked)
- ½ gallon water (to cook the barley)
- ½ tablespoon salt (to season the cooking water)
- 1 (9 ounces) zucchini (diced)
- 1 (13 ounces) eggplant (diced)
- 1 (4 ounces) onion (sliced)
- 1 (4 ounces) carrot (diced)
- 7 ounces mushrooms (halved)
- 4 ounces sun-dried tomatoes (diced)
- ½ cup flat-leaf parsley (chopped)
- 10 leaves basil (chopped)
- 2 tablespoons extra virgin olive oil (+ 1 tablespoon to roast the veggies)
- 1 large lemon (the juice and grated zest)
- 1 teaspoon salt (or more to taste)
- ¼ teaspoon black pepper
- 3 ounces feta cheese (or non-dairy feta)
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