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Balsamic Grilled Vegetable and Barley Salad

 Balsamic Grilled Vegetable and Barley Salad
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
9 ServingsPrep: 25 min. + marinating Grill: 10 min.


  • 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


  • 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.
  • In a small saucepan, combine the brown sugar, honey, thyme, rosemary,
  • garlic powder and remaining vinegar. Bring to a boil; cook until

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Balsamic Grilled Vegetable and Barley Salad (continued)

Directions (continued)

  • liquid is reduced by half. Discard thyme and rosemary; set glaze
  • aside.
  • 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.
  • 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.
  • 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.
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.