Balsamic Grilled Vegetable and Barley Salad Recipe

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Add an unexpected taste to grilled vegetables with a glaze made with balsamic vinegar, fresh herbs and some honey and brown sugar. The fabulous veggies are paired with barley to make a healthy and deletable side.—Carly Curtin, Ellicott City, Maryland
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES:9 servings
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES: 9 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

Nutritional Facts

3/4 cup equals 145 calories, 2 g fat (trace saturated fat), 0 cholesterol, 154 mg sodium, 29 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Directions

  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. Yield: 9 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Balsamic Grilled Vegetable and Barley Salad in The Taste of Home Cookbook 2011, p62

Nutritional Facts

3/4 cup equals 145 calories, 2 g fat (trace saturated fat), 0 cholesterol, 154 mg sodium, 29 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

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