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RECIPE

Roasted Vegetables with Pearl Barley and Balsamic Vinegar

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Give yourself a tasty treat with this easy to prep, nutrient-packed lunch.

Ingredients

  • 120g butternut squash, peeled and cut into wedges
  • ½ red pepper, sliced
  • 3 baby plum or cherry tomatoes
  • ½ small red onion, sliced into wedges
  • 80g tenderstem broccoli
  • 60ml hot vegetable stock
  • 30g pearl barley (dry weight)
  • 1 tbsp pumpkin seeds
  • 2 tbsp balsamic vinegar

Method

  1. Preheat the oven to 200°C, gas 6.
  2. Cook the barley according to the packet instructions (this generally takes around 30-40 mins), then drain.
  3. Put the squash, red pepper, tomatoes, onion and broccoli on a non-stick roasting tray, drizzle with the stock and roast for 30 mins until the vegetables are soft and browning.
  4. Meanwhile, toast the pumpkin seeds in a non-stick frying pan over a medium heat until they brown and start to pop.
  5. Combine the cooked barley and vegetables in a large bowl, drizzle with balsamic vinegar and scatter with the pumpkin seeds.
  6. Smart tip: Try quinoa, brown rice or green lentils in place of the barley.

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