Preparation time: 15 minutes Cooking time: 1 hour 45 minutesThe seeds of the wheat plant are called wheat berries. Look for them in natural food stores or bulk food stores. The three parts of the berry—the bran, germ, and endosperm—are all intact.
Soaking time: Overnight Preparation time: 15 minutes Cooking time: 1 hour 45 minutes
1 cup wheat berries
1 red bell pepper, quartered
2 tablespoons olive oil, preferably extra virgin, divided
4 slices (½" thick) eggplant
4 slices (¼" thick) sweet onion
1 medium zucchini, cut into 4 thick diagonal slices
1 medium yellow crookneck squash, cut into 4 thick diagonal slices
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
3 tablespoons red wine vinegar
1 tablespoon chopped parsley + parsley sprigs (garnish)
1 teaspoon chopped fresh oregano leaves + oregano sprigs (garnish)
1 teaspoon minced garlic
1. Place the wheat berries in a medium bowl, fill the bowl with water, cover, and soak in the refrigerator overnight. Drain. Place in a medium saucepan, cover with water, and heat to a boil. Simmer, uncovered, until wheat berries are tender, about 1 hour.
2. Meanwhile, preheat the oven to 400°F. Arrange the bell pepper in a single layer on a large sheet pan or baking sheet. Measure 1 tablespoon oil. Lightly brush the pepper with some of the tablespoon. Roast for 20 minutes. Turn the pepper. Add the eggplant, onion, zucchini, and squash to the pan. Brush with what remains of the 1 tablespoon oil. Roast for about 25 minutes longer, or until browned. Let the vegetables stand to cool. Season with 1⁄8 teaspoon of the salt and the pepper. Set half of the vegetables aside. Cut the remaining vegetables into ½" pieces.
3. In a large bowl, combine the vinegar, chopped parsley, chopped oregano, garlic, the remaining 1 tablespoon oil, and the remaining 1⁄8 teaspoon salt and pepper. Add the wheat berries and cut-up vegetables. Toss to coat. Spoon onto a serving platter. Arrange the remaining vegetables around the edges. Garnish with herb sprigs.
MAKES 4 SERVINGS
Per serving: 280 calories, 44 g carbohydrate, 9 g protein, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 160 mg sodium, 8 g fiber
Carbohydrate Choices: 3
Dietary Exchanges: 2 starch, 2 vegetable, 1½ fat
