Preheat oven to 400 degrees F (200 degrees C).
Add Zucchini (1), Sweet Onion (1/4), Cherry Tomato (10), and Baby Bella Mushroom (1/2 cup) to baking sheet.
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.
Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies, use hands to toss and coat all veggies.
Roast in the oven for 15 minutes, stirring after 10, or until cooked through and tender.
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.
Once veggies and barley have cooked and cooled a bit. Begin to assemble bowls.
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.