1 ¾cupsreduced-sodium vegetable or chicken broth [you can use water but add extra salt]
¾cupwater
1 ½poundeggplantcut into ½-inch cubes
¾poundzucchinicut into ½-inch cubes
1teaspoonsalt
1teaspoonblack pepper
2tablespoonslemon juice
1garlic clove
¼teaspoonsugar
½poundgrape tomatoeshalved
⅓cupblack olivessliced (optional)
½cupthinly sliced red onion(I omitted this because we're not fans of raw onion)
1cupchopped parsley
½cupchopped mint
Instructions
Heat 1 ½ tablespoons olive oil in a medium saucepan over medium-high heat. Cook scallion, cumin, coriander, and cayenne for 1 minute. Add barley, stir to coat, and saute for 1-2 minutes more. Add broth and water and bring to a boil, then cover and reduce heat to a simmer. Cook for 30-40 minutes (or however long your package of barley says to cook), until water is absorbed and barley is tender. Let stand 5 minutes, then pour into empty roasting pan (below) to cool.
Toss eggplant and zucchini with 1 ½ tablespoons olive oil and sprinkle with ¾ teaspoon salt and ¾ teaspoon pepper. Divide into two shallow roasting pans. Roast vegetables in a 425F oven, stirring and switching the pans in the oven halfway through roasting time, for 20-25 minutes, until golden brown. Combine vegetables to one pan, then spread hot barley into empty pan to cool for about 20 minutes.
Whisk together lemon juice, 3 tablespoons olive oil, garlic, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add barley, roasted vegetables, fresh vegetables, and herbs. Serve at room temperature or cold. Leftovers are delicious.