- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Serving: For 4 persons
Barley and Ratatouille Salad (grilled)
Tidbits... This is a fresh, colorful summertime salad. (and healthy too). Zucchini and bell peppers can also join in the "fun". Great for picnics or parties.
Ingredients
- Pearled Barley - 300 g
- Eggplant - 1 medium
- Anaheim chili peppers - 10 - 12
- Red onion (Tropea) - 1
- Cherry tomatoes - 10 - 12
- Herbs (thyme, basil, chives) - 1/2 cup chopped
- Garlic scapes - 2 - 4
- Extra Virgin Olive Oil - 6 T
- Salt and white pepper - To taste
- Vegetable broth - 1 liter
Instructions
- Cook the pearled barley with hot broth about 30 minutes.
- Remove from heat when al dente. (Slightly undercooked)
- Prepare an emulsion with 4 T olive oil and chopped herbs.
- Cut Anaheim chili peppers in half lengthwise, clean out seeds and sautè with chopped onion and garlic scapes in 2 T olive oil for 3 - 5 minutes on low heat until golden and softened. Stir in barley until well coated.
- Cut eggplant in thin slices lengthwise and grill until lightly browned then cut in strips. Cut cherry tomatoes in half lengthwise.
- Toss salad with the herb dressing, decorate with eggplant strips, cherry tomatoes and serve at room temperature.
