Ratatouille Barley Salad
- 1 cup pearled barley
- 4 cloves garlic, finely minced
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 2 tsp. agave nectar
- 1 eggplant, peeled and cut into 1/2'' slices
- about 6 zucchini, 1/2'' coins
- olive oil + lemon pepper for cooking
- 2 cups baby tomatoes, halved
- 1/3 cup finely chopped basil
- 1/4 cup finely chopped parsley
- grated parmesan, as desired
- sea salt, as needed
- This recipe is vegetarian
- Produce
- About 6 zucchini (1)
- Baby tomatoes (2 cups)
- Basil (1/3 cup)
- Eggplant, peeled and cut into 1/2'' slices (1)
- Garlic (4 cloves)
- Parsley (1/4 cup)
- Condiments
- Balsamic vinegar (2 Tbsp.)
- Cooking & Baking
- Agave nectar (2 tsp.)
- Olive oil, extra virgin (2 Tbsp.)
- Olive oil + lemon pepper (1)
- Sea salt (1)
- Pasta & Grains
- Barley, pearled (1 cup)
- Dairy
- Parmesan, grated (1)
Preparation
Read recipe preparation on sproutedkitchen.com
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Recipe Stats
Published June 4, 2012 (8 months ago).
136 people saved this recipe.
