• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1/2 cup raw barley (pearl or pot)
  • 2 cups water
  • Marinade:
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil
  • 1/4 cup chopped fresh basil*
  • 1 to 1/2 teaspoons ground fennel seeds
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Vegetables:
  • 1 sweet potato, cut into 1/2 inch cubes
  • 1 red pepper, seeded and cut into bite sized pieces
  • 1/2 of an onion, chopped
  • 1 cup mushrooms, trimmed and halved (quartered or cut into 8 if large)
  • 1 tomato
  • 1/2 a cucumber
  • Topping:
  • 1/2 cup grated feta
  • 1/4 cup walnuts, chopped
  • 1/4 cup sunflower seeds


  • Preheat the oven to 500F.
  • Place the barley and water in a saucepan, cover, and bring to a simmer. Cook on low heat until most of the water has been absorbed and the barley is soft, about 40 minutes. When the barley is tender, drain it in a colander.
  • While the barley is cooking, combine the marinade ingredients by whirling briefly in a blender or food processor, or by whisking them in a bowl. Set aside. On a large baking pan with raised sides, spread out the sweet potato, red pepper, onions, and mushrooms and drizzle with about 1/2 of the marinade. Right on the baking tray, toss the vegetables with the marinade until evenly coated. Bake for 35 to 40 minutes, until tender and slightly browned.
  • While the vegetables roast, dice the tomatoes and cucumber.** Place them in a serving bowl. Add the drained barley. Drizzle with the remaining marinade and toss well. With a slotted spatula, transfer the roasted vegetables to the bowl and toss well.
  • Serve immediately, or at room temperature, or chilled. Top each portion with feta.

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