Grilled Meditterranean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive OilRed OnionsPearl BarleyChicken BrothSaltPepperEggplantZucchiniFresh Lemon juiceMinced Garlic sugarRoma tomatoesBlack olivesFresh parsley (optional)
1. Wash all veges. Light or heat grill.
2. Chop onions. Saute with 1 TBSP of olive oil for 5 - 7 minutes.
3. Rinse barley. Add barley and broth to onions and bring to a boil. Cover pan and reduce heat until all liquid is absorbed, about 35 - 40 minutes. Remove from heat and allow to cool completely.
4. While barley is simmering, slice eggplant and zucchini in half. Whisk together 3 TBSP of olive oil, 1/2 TSP of salt and 1/2 TSP of pepper. Baste vegetables with the mixture and place cut side down on the grill. Cook approximately 10 - 15 minutes depending on the temperature of your grill. Check regularly to prevent burning. Remove from grll and place on plate to cool.
5. Mince garlic and juice lemon. In large bowl, whisk together lemon juice, garlic sugar, 1/4 teaspoon of salt, 1/4 teaspoon of pepper and 1 1/2 TBSP of olive oil.
6. Seed and dice tomatoes. Chop olives.
7. Once cooled, cut roasted vegetables into small cubes.
8. Add barley, roasted veges, tomatoes, black olives to mixture in bowl. Toss until well combined. If desired, add parsley or low fat feta cheese before serving. Makes 6 3/4 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DABROOKSIEGURL.
2. Chop onions. Saute with 1 TBSP of olive oil for 5 - 7 minutes.
3. Rinse barley. Add barley and broth to onions and bring to a boil. Cover pan and reduce heat until all liquid is absorbed, about 35 - 40 minutes. Remove from heat and allow to cool completely.
4. While barley is simmering, slice eggplant and zucchini in half. Whisk together 3 TBSP of olive oil, 1/2 TSP of salt and 1/2 TSP of pepper. Baste vegetables with the mixture and place cut side down on the grill. Cook approximately 10 - 15 minutes depending on the temperature of your grill. Check regularly to prevent burning. Remove from grll and place on plate to cool.
5. Mince garlic and juice lemon. In large bowl, whisk together lemon juice, garlic sugar, 1/4 teaspoon of salt, 1/4 teaspoon of pepper and 1 1/2 TBSP of olive oil.
6. Seed and dice tomatoes. Chop olives.
7. Once cooled, cut roasted vegetables into small cubes.
8. Add barley, roasted veges, tomatoes, black olives to mixture in bowl. Toss until well combined. If desired, add parsley or low fat feta cheese before serving. Makes 6 3/4 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DABROOKSIEGURL.
Nutritional Info Amount Per Serving
- Calories: 210.8
- Total Fat: 13.3 g
- Cholesterol: 0.0 mg
- Sodium: 453.4 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 5.6 g
- Protein: 3.6 g
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