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 Tomato (10), and Baby Bella Mushroom (1/2 cup) to baking sheet.
Step 3
Mix olive Extra-Virgin Olive Oil (1 tablespoon), Garlic (2 clove), Italian Seasoning (1 teaspoon), Dried Thyme (1/2 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), Sea Salt (1/4 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon) 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 (1/2 cup) to small sauce pan along with Water (1 cup), 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 Organic Salad Greens (1 cup) between 2 large shallow bowls, then add cooked barley, roasted veggies, Hummus (1/4 cup), and Avocado (1/2). Drizzle with dressing of choice if desired. Serve with pita or naan bread.
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