Categories: Side Dishes, Vegetables

Ingredients

• 1/2 cup canola oil
• 1 tablespoon minced garlic
• 1 zucchini, sliced lengthwise, 1/4-inch thick
• 1 red onion, sliced in rings, 1/4-inch thick
• 1 eggplant, sliced lengthwise, 1/4-inch thick
• 1 red bell pepper, de-seeded and sliced
• 4 scallions
• 2 tablespoons butter
• 4 minced shallots
• 2 to 3 cups hot vegetable stock
• 2 cups barley
• 1/3 cup grated Parmigiano-Reggiano
• Salt and black pepper

Directions

1. Mix oil and garlic. In a large bowl, toss the oil with all the vegetables and season well with salt and pepper. On a hot grill, mark and cook the vegetables. Place all the vegetables back in same bowl and seal with plastic wrap to finish cooking. When the vegetables are cool chop everything except the scallions into small pieces and pour any leftover liquid into the vegetable stock. In a 1 quart saucier, add a little butter and saute the shallots. Add the barley and saute for 5 minutes until the barley gets a little toasty. Ladle in stock, one ladle at a time, (like making risotto). Continue adding stock until the barley gets creamy. Season. Add back the vegetables and heat thoroughly. Add the cheese. Check for seasoning.

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