Barley and Roasted Vegetable Bowl with Lemon Yogurt Sauce
A vibrant medley of nutty barley, caramelized roasted vegetables, and a zesty lemon yogurt sauce combine to create a nourishing bowl that's as delightful to the palate as it is to the eyes. Perfect for a wholesome dinner or as a replenishing lunch, this recipe is sure to satisfy your cravings for something hearty yet healthful.
Equipment
- Medium saucepan with lid
- Baking sheet
- Parchment paper
- Small bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
Ingredients
Barley
- 1 cup pearl barley
- 3 cups water
Roasted Vegetables
- 1 medium zucchini, diced about 200g
- 1 red bell pepper, diced about 150g
- 1 yellow bell pepper, diced about 150g
- 1 red onion, sliced about 150g
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Lemon Yogurt Sauce
- 1 cup Greek yogurt
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tsp honey
Garnish
- Fresh parsley, chopped
- Lemon zest
Instructions
- Preheat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper.
- In a medium saucepan, combine the barley and water. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 25-30 minutes, or until the barley is tender and the water is absorbed.
- While the barley cooks, toss the zucchini, bell peppers, and red onion with olive oil, salt, and pepper on the prepared baking sheet. Spread the vegetables in an even layer.
- Roast the vegetables in the preheated oven for about 20-25 minutes, stirring once halfway through, until they are tender and have a nice caramelized color.
- For the lemon yogurt sauce, whisk together Greek yogurt, lemon juice, minced garlic, olive oil, and honey in a small bowl. Season with salt and pepper to taste.
- Once the barley is cooked, fluff it with a fork and divide it among four bowls.
- Top the barley with the roasted vegetables, and drizzle each bowl generously with the lemon yogurt sauce.
- Garnish with fresh parsley and lemon zest before serving.
Notes
Feel free to swap out any of the vegetables for your favorites or whatever is in season. The barley can be cooked in advance and stored in the refrigerator for up to three days for quick assembly. The lemon yogurt sauce can also be made ahead and will keep in the fridge for up to a week.