Roasted Veggies with Barley and Beans [Vegetarian Favorite]

Ingredients
Serves 8

• 4 cups Barley (or other grain), cooked
• 1-15 1/2oz can Beans (white, black, or red)
• 3 Yellow Summer Squash, cut into chunks
• 2 Zucchini, cut into chunks
• 1 Fennel bulb, trimmed, sliced thick
• 1 Red Onion, peeled, cut into wedges
• 2 Bell Peppers (color of choice), seeds removed, cut into chunks
• 2 small Eggplant, cut into chunks
• 4 Garlic Cloves, peeled
• ¼ cup Olive Oil, extra virgin
• 1 Tbsp. White Wine Vinegar
• Mint, fresh, small bunch
• Parsley, fresh, small bunch
• Salt & Pepper, to taste
• 1 Lemon

Topping:

• 1/2 cup Greek Yogurt
• 1 Tbsp. Lemon juice
• 2 tsp. Dill
• Cucumbers, on the side

Prep (45 minutes)

• Cook grain according to package directions (cooking time is up to 45 minutes).
• Cut up vegetables

Directions:
Preheat oven 400°F

1. Roast vegetables. Place all chopped vegetables into a large bowl. Pour olive oil over top and season with salt and pepper. Mix until well covered with the olive oil.
2. Pour vegetables onto a roasting pan, covered in foil for easy cleanup. Spread veggies out into a single layer for best results, using an additional pan if necessary. Roast 30-40 minutes, turning occasionally, until veggies are cooked and slightly crisp around the edges.
3. Remove from oven, drizzle with a little bit of white wine vinegar and allow to cool.
4. Pour veggies onto a cutting board. Add fresh herbs to the vegetables and then chop into smaller chunks (1/4” – 1/2”).
5. Mix chopped vegetables, grain, and beans in a large bowl. Drizzle with olive oil and splash with the juice of one lemon. Serve with dill sauce (combine yogurt, lemon and dill) on the side and some sliced cucumbers