Grilled Vegetables Over Barley with Feta and Basil

Categories: Veggie Side Dish

Ingredients

• 1 cup pearl barley
• Juice of 3 limes
• 1 1/2 tablespoons honey
• 4 garlic cloves, minced
• 3/4 teaspoon kosher salt plus additional for seasoning
• 3/4 teaspoon freshly ground black pepper
• 1/8 teaspoon chili powder
• 1/2 cup extra virgin olive oil
• 8 ears corn broken in half, husks removed
• 2 red bell peppers, seeded and quartered
• 12 whole button mushrooms
• 3 tablespoons chopped fresh basil
• 1/3 cup crumbled feta

Directions

1. Bring a large pot of salted water to a boil. Add the barley and boil until tender but slightly chewy, 45 minutes to 1 hour; drain.

2. In a bowl, whisk together the lime juice, honey, garlic, salt, black pepper, and chili powder. Whisk in the oil; reserve 1/3 of the dressing for the barley.

3. Brush the ears of corn with dressing. Toss the bell peppers and mushrooms with remaining dressing.

4. Preheat a grill to medium high. Season the vegetables lightly with salt; grill, turning occasionally, until tender and lightly charred, 5 to 7 minutes a side.

5. Toss barley with 1 tablespoon of the basil and the reserved dressing. Spoon onto serving plates and top with vegetables. Sprinkle with remaining basil and feta.

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