https://www.themediterraneandish.com/roasted-vegetables-barley-recipe/ (adapted)
Preheat oven to 425 degrees F.
Use rice cooker to cook barley (20-30 min?)
1/2 dry pearl barley, washed
1 3/4 cups water
pinch salt
Prepare/mix & roast vegetables with spices & oil (25 min in oven?)
600 g (~3 med) zucchini, diced
(100 g) 1 red bell pepper, diced
(100 g) 1 yellow bell pepper, diced
1 medium red onion, diced
whites of 2 scallions in 1/2 inch lengths (reserve greens for garnish)
1 tsp minced garlic
salt and pepper
2 tsp smoked paprika
1 tsp hot Hungarian paprika
2 tbsp harissa olive oil
Toast
28 g pine nuts (188 cal)
Mix Barley & Vegetables & Garnish
Garnish
chopped greens of 2 scallions
2 oz /56 g chopped fresh parsley
2 tbsp/30 ml fresh squeezed lemon juice
Toasted pine nuts
Feta crumbles (70 cal/oz)
Nutrition (w/out Feta)
Entire recipe 1230 cal. 4 servings. 307.5/serving