Mediterranean Barley

I have newly discovered love for Lemon Pepper and use it whenever I can. This dish was no exception. Between lemons and Greek seasoning, I knew this dish would be a hit. I hope you like it too

Course Lunch
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 Servings
Calories 280 kcal


  • 1 cup large zucchini cut into bite-size pieces
  • 1 cup medium eggplant cut into bite-size pieces
  • 3 tablespoons  Olive Oil divided
  • 1 teaspoon  Lemon Pepper
  • 1/2 cup scallions chopped
  • 1 tablespoon  Greek spice blend 
  • 3/4 cup dry pearl barley
  • 4 cups  Vegetable Stock 
  • 1/4 cup thinly sliced red onion
  • 1 1/2 cups cherry tomatoes halved
  • 10 pitted Kalamata olives quartered
  • 1/4 cup parsley chopped
  • 2 tablespoons mint chopped
  • 1/2 tablespoon  Olive Oil 
  • 1/2 lemon juiced


  1. Preheat oven to 400 degrees F. In a large bowl combine the zucchini, eggplant, 2 tablespoons Olive Oil, and Lemon Pepper. Transfer to a lightly greased sheet pan. Roast for about 20 minutes or until vegetables are tender and golden. Remove from oven and cool.
  2. Heat Vegetable and bring mixture to a boil, add barley and cook according to package directions. Remove lid and let the barley cool.
  3. Once the roasted vegetables and barley have cooled, transfer them to a large mixing bowl. Add the remaining ingredients and toss to combine.