Roasted Vegetables & Barley With Grilled Eggplant

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3 likes 1 klip

In the PNW springtime can be rainy with peeks of warm days. Combining hardy grain and fresh vegetables defines that feeling perfectly.

gkelt5QT1e Kitchenbowl
Prep Time

30 min

PT30M
Cook Time

40 min

PT40M
Wait Time

--

PT0S PT1H10M
Roasted Vegetables & Barley With Grilled Eggplant

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Peel and slice eggplant into 1/2" slices. Arrange on a baking sheet and salt both sides of each slice. Allow to sit and tenderize for 45min.

Peel and slice eggplant into 1/2" slices. Arrange on a baking sheet and salt both sides of each slice. Allow to sit and tenderize for 45min.

Step 2

While Eggplant is tenderizing star prepping the other vegetables. Peel and slice the carrots into thin slices.

While Eggplant is tenderizing star prepping the other vegetables. Peel and slice the carrots into thin slices.

Step 3

Trim the ends of the brussel sprouts and any rough or bad leaves. Wash brussel sprouts and let drain. Wash summer squash and slice into medium slices.

Trim the ends of the brussel sprouts and any rough or bad leaves. Wash brussel sprouts and let drain. Wash summer squash and slice into medium slices.

Step 4

Cut the leek longitudinally only 1/2 half way through. Wash out the leek then cut lengthwise all the way through. Slice into thin slices.

Cut the leek longitudinally only 1/2 half way through. Wash out the leek then cut lengthwise all the way through. Slice into thin slices.

Step 5

Peel a whole head of garlic. Quick tip: smash head of garlic with your palm, place into a bowl & cover with same size bowl & shake, all peels fall off

Peel a whole head of garlic. Quick tip: smash head of garlic with your palm, place into a bowl & cover with same size bowl & shake, all peels fall off

Step 6

Place all vegetables except the eggplant into a roaster pan.

Place all vegetables except the eggplant into a roaster pan.

Step 7

Add to roaster: 1/4cup Olive Oil, 1/4cup Balsamic vinegar, 1/2 tsp salt, black pepper, paprika, parsley, Italian Seasoning, & 1/2cup water.

Add to roaster: 1/4cup Olive Oil, 1/4cup Balsamic vinegar, 1/2 tsp salt, black pepper, paprika,  parsley, Italian Seasoning, & 1/2cup water.

Step 8

Cover with foil and place into preheated 425 degree oven for 30 min.

Cover with foil and place into preheated 425 degree oven for 30 min.

Step 9

Marinate eggplant slices in a ziplock bag with: 4 Tbsp olive oil, 4 Tbsp of balsamic vinegar & 1Tbsp rosemary. Marinate for 30-40min.

Marinate eggplant slices in a ziplock bag with: 4 Tbsp olive oil, 4 Tbsp of balsamic vinegar & 1Tbsp rosemary. Marinate for 30-40min.

Step 10

Simmer barley in small saucepan with 2 1/2cups of water and 2 tsp olive oil with lid on for 30-40min or until water is fully absorbed.

Simmer barley in small saucepan with 2 1/2cups of water and 2 tsp olive oil with lid on for 30-40min or until water is fully absorbed.

Step 11

Grill eggplant on a grill at about 400 degrees for about 5-8 min each side.

Grill eggplant on a grill at about 400 degrees for about 5-8 min each side.

Step 12

Remove foil after 30min and bake for another 10min. Remove and stir in barley.

Remove foil after 30min and bake for another 10min. Remove and stir in barley.

Step 13

Brush eggplant with remaining marinating liquid.

Brush eggplant with remaining marinating liquid.

Step 14

Arrange onto a plate a serve with a fresh kale salad with poppyseed dressing. Another option: cut up eggplant and stir into vegetables & Barley.

Arrange onto a plate a serve with a fresh kale salad with poppyseed dressing. Another option: cut up eggplant and stir into vegetables & Barley.

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About the Creator

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dlyons
Roasted Vegetables & Barley With Grilled Eggplant

Roasted Vegetables & Barley With Grilled Eggplant

By dlyons

In the PNW springtime can be rainy with peeks of warm days. Combining hardy grain and fresh vegetables defines that feeling perfectly.

Prep Time

30 min

Cook Time

40 min

Wait Time

--

Ingredients

Serves 4

Instructions

Peel and slice eggplant into 1/2" slices. Arrange on a baking sheet and salt both sides of each slice. Allow to sit and tenderize for 45min.

Step 1

Peel and slice eggplant into 1/2" slices. Arrange on a baking sheet and salt both sides of each slice. Allow to sit and tenderize for 45min.

While Eggplant is tenderizing star prepping the other vegetables. Peel and slice the carrots into thin slices.

Step 2

While Eggplant is tenderizing star prepping the other vegetables. Peel and slice the carrots into thin slices.

Trim the ends of the brussel sprouts and any rough or bad leaves. Wash brussel sprouts and let drain. Wash summer squash and slice into medium slices.

Step 3

Trim the ends of the brussel sprouts and any rough or bad leaves. Wash brussel sprouts and let drain. Wash summer squash and slice into medium slices.

Cut the leek longitudinally only 1/2 half way through. Wash out the leek then cut lengthwise all the way through. Slice into thin slices.

Step 4

Cut the leek longitudinally only 1/2 half way through. Wash out the leek then cut lengthwise all the way through. Slice into thin slices.

Peel a whole head of garlic. Quick tip: smash head of garlic with your palm, place into a bowl & cover with same size bowl & shake, all peels fall off

Step 5

Peel a whole head of garlic. Quick tip: smash head of garlic with your palm, place into a bowl & cover with same size bowl & shake, all peels fall off

Place all vegetables except the eggplant into a roaster pan.

Step 6

Place all vegetables except the eggplant into a roaster pan.

Add to roaster: 1/4cup Olive Oil, 1/4cup Balsamic vinegar, 1/2 tsp salt, black pepper, paprika,  parsley, Italian Seasoning, & 1/2cup water.

Step 7

Add to roaster: 1/4cup Olive Oil, 1/4cup Balsamic vinegar, 1/2 tsp salt, black pepper, paprika, parsley, Italian Seasoning, & 1/2cup water.

Cover with foil and place into preheated 425 degree oven for 30 min.

Step 8

Cover with foil and place into preheated 425 degree oven for 30 min.

Marinate eggplant slices in a ziplock bag with: 4 Tbsp olive oil, 4 Tbsp of balsamic vinegar & 1Tbsp rosemary. Marinate for 30-40min.

Step 9

Marinate eggplant slices in a ziplock bag with: 4 Tbsp olive oil, 4 Tbsp of balsamic vinegar & 1Tbsp rosemary. Marinate for 30-40min.

Simmer barley in small saucepan with 2 1/2cups of water and 2 tsp olive oil with lid on for 30-40min or until water is fully absorbed.

Step 10

Simmer barley in small saucepan with 2 1/2cups of water and 2 tsp olive oil with lid on for 30-40min or until water is fully absorbed.

Grill eggplant on a grill at about 400 degrees for about 5-8 min each side.

Step 11

Grill eggplant on a grill at about 400 degrees for about 5-8 min each side.

Remove foil after 30min and bake for another 10min. Remove and stir in barley.

Step 12

Remove foil after 30min and bake for another 10min. Remove and stir in barley.

Brush eggplant with remaining marinating liquid.

Step 13

Brush eggplant with remaining marinating liquid.

Arrange onto a plate a serve with a fresh kale salad with poppyseed dressing. Another option: cut up eggplant and stir into vegetables & Barley.

Step 14

Arrange onto a plate a serve with a fresh kale salad with poppyseed dressing. Another option: cut up eggplant and stir into vegetables & Barley.

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