Balsamic Grilled Vegetable And Barley Salad Recipe

Name: Balsamic Grilled Vegetable And Barley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Balsamic Grilled Vegetable And Barley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Balsamic Grilled Vegetable And Barley Salad

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