Balsamic Grilled Vegetable and Barley Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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Add an unexpected taste to grilled vegetables with a glaze made with balsamic vinegar, fresh herbs and some honey and brown sugar. The fabulous veggies are paired with barley to make a healthy and deletable side.—Carly Curtin, Ellicott City, Maryland Ingredients:
2 tablespoons olive oil |
1/4 teaspoon salt |
1-1/4 cups balsamic vinegar, divided |
3 medium yellow summer squash, quartered and cut into 1-inch slices |
3 medium zucchini, quartered and cut into 1-inch slices |
2 cups grape tomatoes, halved |
1 tablespoon brown sugar |
1 tablespoon honey |
2 fresh thyme sprigs |
1 fresh rosemary sprig |
1/2 teaspoon garlic powder |
1-3/4 cups reduced-sodium chicken broth |
1 cup quick-cooking barley |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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