Wheat Berry Salad With Red Peppers, Eggplant and Zucchini Recipe

Name: Wheat Berry Salad With Red Peppers, Eggplant and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wheat berries; 4 slices eggplants (3/4 inches thick); 4 sweet onions (3/4 inches thick); 1 medium zucchini, cut into 4 thick diagonal slices; 1 medium crookneck yellow squash, cut into 4 thick diagonal slices; 2 red bell peppers, quartered; 1 tablespoon extra virgin olive oil, plus; 3 tablespoons extra virgin olive oil; ¼ teaspoon salt; ¼ teaspoon black pepper; 3 tablespoons red wine vinegar; 1 tablespoon parsley, chopped; 1 teaspoon fresh oregano, chopped; 1 teaspoon garlic, minced; parsley sprig (to garnish); oregano sprig (to garnish)

Servings: persons

1 cup wheat berries
4 slices eggplants (3/4 inches thick)
4 sweet onions (3/4 inches thick)
1 medium zucchini, cut into 4 thick diagonal slices
1 medium crookneck yellow squash, cut into 4 thick diagonal slices
2 red bell peppers, quartered
1 tablespoon extra virgin olive oil, plus
3 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons red wine vinegar
1 tablespoon parsley, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon garlic, minced
parsley sprig (to garnish)
oregano sprig (to garnish)

1
["Place wheat berries in a medium bowl and fill with water.", "Cover and soak, in refrigerator overnight.", "Drain and place in a medium saucepan.", "Cover with water, and heat to a boil.", "Simmer, uncovered, until wheat berries are tender, about 1 hour.", "Meanwhile, preheat oven to 400*F.", "Arrange eggplant, onion, zucchini, squash, and bell peppers in a single layer on a large baking sheet.", "Lightly brush vegetables with 1 tbls.", "of the oil.", "Roast 20 minutes, turn over, and roast 10 minutes longer.", "Remove eggplant, zucchini, and squash and set aside.", "Continue to roast remaining vegetables until browned, about 15 minutes.", "Cool vegetables.", "Season with 1/8 teaspoons of the salt and pepper.", "Cut half of the vegetables into 1/2"" pieces.", "In a large bowl, whisk vinegar, parsley, oregano, garlic, remaining 3 tbls.", "oil, and remaining 1/8 teaspoons salt and pepper.", "Add wheat berries and cut up veggies.", "Toss to coat.", "Spoon onto serving platter.", "Arrange remaining vegetables around edges.", "Garnish with Parsley and oregano.", "Enjoy!"]

208

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 16 ingredients. The key ingredients include: 1 cup wheat berries, 4 slices eggplants (3/4 inches thick), 4 sweet onions (3/4 inches thick), 1 medium zucchini, cut into 4 thick diagonal slices, and more.

Yes, Wheat Berry Salad With Red Peppers, Eggplant and Zucchini 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.

Wheat Berry Salad With Red Peppers, Eggplant and Zucchini

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