Barley Salad with Roasted Vegetables

Instructions

1. Cook the barley
   In a medium saucepan, combine the rinsed barley and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender but still chewy. Drain any excess liquid and set aside to cool.
2. Prepare the vegetables
   Preheat oven to 425°F (220°C). On a large baking sheet, arrange the diced bell peppers, zucchini, eggplant, and red onion in a single layer. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly.
3. Roast the vegetables
   Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they're tender and slightly caramelized at the edges. Remove from the oven and let cool slightly.
4. Make the dressing
   In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, lemon juice, minced garlic, and a pinch of salt and pepper until well combined.
5. Assemble the salad
   In a large bowl, combine the cooked barley and roasted vegetables. Pour the dressing over the mixture and toss gently to combine. Adjust seasoning with salt and pepper if needed.
6. Add finishing touches
   Fold in the crumbled feta cheese and chopped fresh herbs, reserving a small amount for garnish. Transfer the salad to a serving bowl or platter.
7. Serve and enjoy
   Garnish with the remaining feta and herbs. Serve the salad warm or at room temperature. It can also be refrigerated for up to 3 days and served cold.