Description

Indulge in the warmth of our Roasted Veggie & Barley Casserole, where nutty barley meets an array of colorful roasted vegetables. This wholesome dish epitomizes comfort food, perfect for family gatherings or cozy nights in. Bursting with flavor and nutrition, it’s a delightful way to bring everyone together around the table. With easy preparation and endless variations, this casserole is sure to become a favorite in your household.

Ingredients

Scale

1 cup barley
2 cups bell peppers (chopped)
1 medium zucchini (sliced)
1 medium red onion (chopped)
3 cloves garlic (minced)
2 cups low-sodium vegetable broth
2 tbsp olive oil
1 tsp thyme (or herbs of your choice)
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Wash and chop all vegetables into bite-sized pieces.
Spread vegetables on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 25–30 minutes until golden brown.
Cook barley according to package instructions until tender but chewy; drain excess water.
In a large mixing bowl, combine the roasted vegetables with cooked barley, vegetable broth, and herbs; mix gently.
Transfer to a greased baking dish and bake uncovered for 20–25 minutes until bubbly.
Let cool slightly before serving; garnish with fresh herbs if desired.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 270mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

Keywords: Feel free to swap seasonal veggies or add cheese for creaminess. For meal prep, store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage.