Directions:
- In a large resealable plastic bag, combine the oil, salt and 1/4 cup vinegar. Add yellow squash, zucchini and tomatoes; seal bag and turn to coat. Refrigerate for up to 4 hours.
- In a small saucepan, combine the brown sugar, honey, thyme, rosemary, garlic powder and remaining vinegar. Bring to a boil; cook until liquid is reduced by half. Discard thyme and rosemary; set glaze aside.
- In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender.
- Meanwhile, drain vegetables and discard marinade. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently and brushing occasionally with glaze.
- Remove barley from the heat; let stand for 5 minutes. Transfer to a large serving bowl. Add vegetables and basil; toss to coat. Serve warm with a slotted spoon. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.32 Kcal (466 kJ) | ||
| Calories from fat | 28.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 5% | |
|---|---|---|---|
| Sodium | 181.71mg | 8% | |
| Potassium | 119.08mg | 3% | |
| Total Carbs | 17.81g | 6% | |
| Sugars | 10.37g | 41% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 18.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 68.19 Kcal (285 kJ) | ||
| Calories from fat | 17.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 5% | |
|---|---|---|---|
| Sodium | 111.3mg | 8% | |
| Potassium | 72.95mg | 3% | |
| Total Carbs | 10.91g | 6% | |
| Sugars | 6.35g | 41% | |
| Dietary Fiber | 0.47g | 3% | |
| Protein | 0.6g | 2% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 0.4mg | 3% | |
| Calcium | 11.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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