Barley and Grilled Vegetable Salad

1c pearled barley
2 zucchini, sliced diagonally 1/3 inch thick
1/2 pound shiitake mushrooms, stemmed
1/2 pound thick asparagus, peeled
1 red onion, sliced 1/3 inch thick
1/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground black pepper
1/2 cup walnuts
1/2 small shallot, very finely chopped
1 teaspoon thyme leaves
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest

Add shaved pecorino for an added bite.

In a large saucepan of salted boiling water, cook the barley over moderate heat until slightly tender, about 30 minutes. Drain and quickly rinse the barley under running water to cool it slightly. Shake off all the water and transfer the barley to a large bowl.

Meanwhile, prepare the grilled vegetables. Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.

Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant. Let cool completely.

Transfer the toasted walnuts to a food processor. Add the shallot, thyme, lemon juice, lemon zest and the 1/4 cup of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper.

Mix vegetables and barley and top with the dressing. Serve warm.


Serving Size: makes 8 side dish servings or 4 main course servings

Number of Servings: 8

Recipe submitted by SparkPeople user EJSELHORST.