Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Add
Zucchini (1)
,
Sweet Onion (1/4)
,
Cherry Tomatoes (10)
, and
Baby Bella Mushrooms (35 g)
to baking sheet.
Step 3
Mix olive
Extra-Virgin Olive Oil (15 mL)
,
Garlic (2 cloves)
,
Italian Seasoning (1 g)
,
Dried Thyme (as needed)
,
Crushed Red Pepper Flakes (as needed)
,
Sea Salt (2 g)
and
Freshly Ground Black Pepper (as needed)
to a small bowl.
Step 4
Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies, use hands to toss and coat all veggies.
Step 5
Roast in the oven for 15 minutes, stirring after 10, or until cooked through and tender.
Step 6
Meanwhile, add dry
Pearl Barley (100 g)
to small sauce pan along with
Water (240 mL)
, bring to a boil, then reduce to low and simmer for 15-20 minutes or until chewy tender, stirring occasionally. Once cooked, remove from heat and set aside to cool.
Step 7
Once veggies and barley have cooked and cooled a bit. Begin to assemble bowls.
Step 8
Divide chopped
Salad Greens (75 g)
between 2 large shallow bowls, then add cooked barley, roasted veggies,
Hummus (60 g)
, and
Avocado (1/2)
. Drizzle with dressing of choice if desired. Serve with pita or naan bread.
