Description
Barley with Zucchini & Tomatoes is a light and refreshing side dish featuring chewy barley, tender zucchini, juicy tomatoes, and fragrant basil. Finished with a splash of balsamic vinegar, this wholesome dish balances hearty grains with garden-fresh vegetables, making it perfect as a side or light vegetarian main.
Ingredients
1 cup quick-cooking barley
2 cups chicken broth (or vegetable broth for vegetarian)
1 medium zucchini or yellow squash, sliced
1 large tomato, chopped
1 medium onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1/4 cup fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
Instructions
- Cook the barley in chicken broth according to package instructions, stirring occasionally until tender (about 16 minutes). Drain if excess liquid remains.
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper, sauté for about 5 minutes until softened.
- Stir in garlic and zucchini, and cook for another 5 minutes until zucchini begins to soften.
- Add tomato and basil, cover, and cook for 4–7 minutes until the tomato breaks down and everything is tender.
- Transfer the cooked barley to a medium bowl. Add the vegetable mixture, drizzle with balsamic vinegar, and toss gently.
- Serve warm as a side dish or enjoy as a light vegetarian main.
Notes
Use vegetable broth instead of chicken broth for a vegetarian or vegan option.
Swap barley with farro, rice, or orzo for variety.
Add mushrooms, spinach, or eggplant for more vegetables.
Sprinkle with Parmesan or feta for a cheesy finish.
Add red pepper flakes for a spicy kick.
Can also be served cold as a refreshing grain salad.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 290
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
