Barley Salad with Roasted Vegetables

Discover Barley Salad with Roasted Vegetables. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 cup pearled barley ↔ Sustituir
• 2 1/2 cups water ↔ Sustituir
• 2 zucchini, (diced) ↔ Sustituir
• 1 red bell pepper, (diced) ↔ Sustituir
• 1 yellow bell pepper, (diced) ↔ Sustituir
• 1 medium red onion, (diced) ↔ Sustituir
• Extra virgin olive oil ↔ Sustituir
• Kosher salt ↔ Sustituir
• Freshly ground black pepper ↔ Sustituir
• 2 teaspoons baharat (or ras al hanout, divided) ↔ Sustituir
• 3/4 teaspoon smoked paprika, (divided) ↔ Sustituir
• 2 green onions, (finely chopped) ↔ Sustituir
• 1 garlic clove, (minced) ↔ Sustituir
• 1/3 cup chopped fresh parsley ↔ Sustituir
• 2 tablespoons fresh lemon juice ↔ Sustituir
• Feta cheese ((optional)) ↔ Sustituir
• Toasted pine nuts ((optional)) ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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