Barley with Zucchini & Tomatoes

Why You’ll Love This Recipe

This recipe is a perfect combination of simplicity and nutrition. It’s quick to prepare, packed with fiber and vitamins, and has a delicious medley of textures and flavors. The barley adds a nutty chewiness, while the zucchini and tomatoes bring a fresh, slightly sweet note. Finished with balsamic vinegar and basil, it’s versatile enough to be served as a side dish, a light vegetarian main, or even a make-ahead lunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

quick-cooking barley
chicken broth (or vegetable broth for a vegetarian version)
zucchini or yellow squash
large tomato
medium onion
green bell pepper
garlic cloves
fresh basil leaves
olive oil
white balsamic vinegar

Directions

1. Cook the barley in chicken broth according to package instructions, stirring occasionally until tender (about 16 minutes). Drain if excess liquid remains.

2. Heat olive oil in a skillet over medium heat. Add onion and bell pepper, sautéing for about 5 minutes until softened.

3. Stir in the garlic and zucchini, cooking for another 5 minutes until the zucchini begins to soften.

4. Add the tomato and basil, cover, and cook for 4–7 minutes until the tomato breaks down and everything is tender.

5. Transfer the cooked barley to a medium bowl. Add the vegetable mixture, drizzle with balsamic vinegar, and toss gently.

6. Serve warm as a side or enjoy as a light main dish.

Servings and timing

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Vegetarian Option: Use vegetable broth instead of chicken broth.

• Grain Swap: Substitute orzo, farro, or rice for the barley.

• Extra Veggies: Add mushrooms, spinach, or eggplant for more variety.

• Cheesy Twist: Sprinkle with grated Parmesan or crumbled feta before serving.

• Spicy Kick: Add a pinch of red pepper flakes while sautéing the vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of broth or olive oil to refresh the flavors. This dish can also be enjoyed cold as a refreshing grain salad.

FAQs

Can I use regular barley instead of quick-cooking?

Yes, but regular barley takes about 40–45 minutes to cook, so adjust timing accordingly.

Can I make this dish vegan?

Yes, simply use vegetable broth instead of chicken broth.

Do I need to peel the zucchini?

No, the peel is tender and adds extra nutrients. Just wash thoroughly before slicing.

Can I make this ahead of time?

Yes, it reheats well or can be served cold as a salad, making it perfect for meal prep.

What type of tomato works best?

A large, ripe summer tomato is ideal, but cherry or plum tomatoes also work.

Can I use dried basil instead of fresh?

Fresh basil adds the best flavor, but 1 teaspoon of dried basil can be used in a pinch.

Is there a substitute for balsamic vinegar?

Yes, lemon juice can be used for a similar tangy finish.

Can I add protein to this dish?

Absolutely, grilled chicken, shrimp, or chickpeas make it a complete meal.

How do I keep the vegetables from getting mushy?

Sauté them just until tender and avoid overcooking for the best texture.

Can I freeze this dish?

Freezing is not recommended, as the zucchini and tomatoes may become watery upon thawing.

Conclusion

Barley with Zucchini & Tomatoes is a simple yet flavorful dish that celebrates fresh produce and wholesome grains. Quick to prepare and versatile in serving, it’s a healthy side or light main that fits into any mealtime. Whether enjoyed warm or chilled, this recipe is a delicious way to bring summer flavors to your table.