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
1cuplarge zucchini cut into bite-size pieces
1cupmedium eggplant cut into bite-size pieces
3tablespoons Olive Oil divided
1teaspoon Lemon Pepper
1tablespoon Greek spice blend
3/4cupdry pearl barley
4cups Vegetable Stock
1/4cupthinly sliced red onion
1 1/2cupscherry tomatoes halved
10pitted Kalamata olives quartered
1/2tablespoon Olive Oil
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.
Heat Vegetable and bring mixture to a boil, add barley and cook according to package directions. Remove lid and let the barley cool.
Once the roasted vegetables and barley have cooled, transfer them to a large mixing bowl. Add the remaining ingredients and toss to combine.