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Miri Rotkovitz
Source: www.thespruceeats.com/barley-and-roasted-vegetable-salad-pareve-2121623
Makes 4-6 servings

Ingredients:
  • 3 cups water
  • 1 pint grape tomatoes (or cherry, halved lengthwise if large)
  • 1 cup corn kernels (fresh or frozen)
  • 1 orange bell pepper
  • 1½ cups pearled barley
  • ⅓ cup lemon juice
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon salt
  • 2 tablespoons finely chopped fresh basil for garnish
Directions:
  1. Preheat the oven to 425°F (220°C).
  2. Place the tomatoes, corn kernels, and pepper in individual baking dishes just large enough to hold each in a single layer. Drizzle the vegetables with a little olive oil and stir to coat.
  3. Place the dishes in the preheated oven and roast the vegetables, stirring once or twice, until the tomatoes start to burst and release their juices, and the corn and pepper skin begins to caramelize, about 20 to 25 minutes.
  4. Remove the vegetables from the oven, and set aside to cool slightly. When the pepper is cool enough to handle, remove the peel, core, and seeds, and chop it into ¼ inch pieces.
  5. While the vegetables are roasting, make the barley: Place the barley in a mesh strainer and rinse under cool running water until the water runs clear.
  6. Place the barley and 3 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer, partially covered, until the barley is tender but still al dente, about 15 to 20 minutes.
  7. Drain the barley, rinse briefly under cool running water, and place in a large bowl.
  8. Add the tomatoes, along with any of the juices they released, to the barley. Stir in the corn kernels and chopped pepper.
  9. Whisk together the lemon juice, olive oil, and salt. Pour over the salad and mix to coat the grains and vegetables evenly.
  10. If desired, fold in the basil. Serve warm or at room temperature.
  11. Enjoy!