Barley, Roasted Vegetables, and Feta Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 medium eggplant peeled cut into 1/2-inch-thick slices
• 5 teaspoons olive oil extravirgin
• 0.3 cup feta cheese crumbled
• 2 tablespoons optional: dill fresh chopped
• 0.3 cup mint leaves fresh chopped
• 0.3 cup parsley fresh chopped
• 2  garlic cloves minced
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 1 teaspoon orange rind grated
• 1 cup pearl barley uncooked
• 2  bell peppers red cut into wedges
• 0.3 cup red wine vinegar 
• 4 cups water 
• 1 medium baby squash yellow halved lengthwise
• 1 medium zucchini halved lengthwise

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk

Directions

1. Preheat oven to 40
2. To prepare salad, bring 4 cups water to a boil in a large saucepan.
3. Add barley. Cover, reduce heat, and simmer 45 minutes or until tender.
4. Let stand, covered, 5 minutes. Spoon barley into large bowl.
5. Place peppers and eggplant on one jelly-roll pan coated with cooking spray; place zucchini and squash in another jelly-roll pan coated with cooking spray. Coat vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and black pepper.
6. Place pan with squash on top rack in the oven and pan with eggplant on middle rack.
7. Bake at 400 for 12 minutes or until squash and zucchini are tender.
8. Remove pan with squash, and move pan with eggplant to top rack.
9. Bake peppers and eggplant an additional 8 minutes or until tender. Cool.
10. Cut vegetables into 1/2-inch pieces.
11. Add vegetables, parsley, and next 4 ingredients (through garlic) to barley; toss gently.
12. To prepare dressing, combine vinegar, oil, and 1/2 teaspoon salt, stirring well with a whisk.
13. Add dressing to barley mixture; toss.
14. Sprinkle with cheese.