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1
In a medium saucepan, bring the water to a boil over high heat.
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2
Stir in the barley.
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3
Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender and the water is absorbed.
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4
Set aside, still covered, to keep warm.
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5
Lightly spray the grill rack with cooking spray.
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6
Preheat the grill on medium high.
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7
In a small bowl, stir together the lime juice, cilantro, oil, garlic, cumin, and pepper.
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8
Spoon 1 tablespoon of the mixture into another small bowl.
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9
Set both bowls aside.
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10
Arrange the onion, corn, bell peppers, zucchini, and jalapeno in a single layer on the grill.
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11
Grill, covered, for 10 to 12 minutes, or until tender-crisp, turning as needed to cook evenly and brushing frequently with the larger amount of the lime juice mixture.
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12
As the vegetables become ready, transfer them to a rimmed baking sheet.
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13
Cover to keep warm.
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14
Remove the corn and jalapeno from the baking sheet.
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15
Cut the corn from the cob.
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16
Dice the jalapeno.
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17
Stir into the barley.
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18
Spoon onto a deep platter.
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19
Remove the bell peppers, onion, and zucchini from the baking sheet.
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20
Cut the bell peppers into strips about 1 inch wide.
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21
Divide the onion slices into rings.
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22
Cut the zucchini pieces in half crosswise.
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23
Arrange the bell peppers, onion, and zucchini over the barley mixture.
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24
Drizzle with the reserved 1 tablespoon lime juice mixture.
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25
Sprinkle with the Mexican blend cheese.
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26
When cutting corn from the cob, place one end of the corn cob in the hole in the center of a tube pan or Bundt pan.
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27
As you cut downward, the corn kernels will fall into the pan.
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28
(Per serving)
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29
Calories: 224
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30
Total fat: 5.5g
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31
Saturated: 1.0g
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32
Trans: 0.0g
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33
Polyunsaturated: 1.0g
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34
Monounsaturated: 3.0g
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35
Cholesterol: 2mg
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36
Sodium: 37mg
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37
Carbohydrates: 41g
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38
Fiber: 7g
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39
Sugars: 5g
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40
Protein: 7g
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41
Calcium: 63mg
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42
Potassium: 430mg
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43
2 starch
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44
2 vegetable
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45
1/2 fat
