The vegetable trio of eggplant, zucchini, and bell pepper is everything you could want on a summer day. Dressed with a simple lemon vinaigrette, and topped with basil and feta, this fiber-rich lunch makes for a quick anytime meal.
2 small Asian eggplants, diced
2 small zucchini, diced
½ red bell pepper, chopped
½ sweet onion, cut into wedges
2 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
1 cup barley
Juice of 1 lemon
3 garlic cloves, minced
¼ cup basil leaves, roughly chopped
¼ cup crumbled feta cheese
2 cups arugula or mixed baby salad greens
1 Preheat the oven to 425°F.
2 In a medium bowl, toss the eggplant, zucchini, bell pepper, and onion with 1 tablespoon of olive oil, and arrange the vegetables in a single layer on a baking sheet. Season with pepper.
3 Roast the vegetables for about 25 minutes, stirring once or twice, until they are browned and tender. Set aside.
4 Meanwhile, in a medium pot, add the barley and 2 cups of water. Bring to a boil, reduce the heat to simmer, cover, and cook for 20 minutes. Turn off the heat, and let rest for 10 minutes. Fluff with a fork, and drain any remaining water.
5 In a small bowl, whisk the lemon juice, garlic, and remaining tablespoon of olive oil.
6 Toss the vegetables with the barley, and then mix together with the lemon-garlic dressing. Right before serving, stir in the basil, feta cheese, and salad greens.
Ingredient tip: Eggplant is high in water (90 percent) and low in minerals, with one exception: potassium. Omit one eggplant to reduce the total potassium to 463mg, or omit both to reduce it to 385mg.
Per Serving Calories: 292; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 8mg; Carbohydrates: 44g; Fiber: 11g; Protein: 9g; Phosphorus: 201mg; Potassium: 543mg; Sodium: 119mg