Barley Bowl with Roasted Italian Vegetables


Roasted Vegetables
1 pint grape tomatoes, halved
2 medium zucchini squash, cut into bite-size pieces
1 medium yellow summer squash, cut into bite-size pieces
1/2 medium sweet onion, diced
¼ teaspoon Celtic sea salt
1/2 teaspoon Italian seasoning
2 tablespoon extra-virgin olive oil
Cracked black pepper to taste

1/2 cup hummus
Juice of ½ lemon (2 tablespoons juice)
1 tablespoons water
2 teaspoon minced parsley

Remaining ingredients
2 cups cooked barley
1-2 cups cooked chicken (of choice)


Preheat the oven to 375 degrees and line a sheet pan with aluminum foil. Spread the tomatoes, squash, and onion out in a single layer on the pan; sprinkle with seasoning and drizzle with oil. Toss the veggies with your hands to coat with oil. Roast for 20 to 30 minutes, turning the veggies about halfway through cooking time. Once done serve or refrigerate for use later.

To make the barley bowl divide the barley equally between four bowls. Top with vegetables, chicken, and drizzle with hummus dressing.

Yield: 4 servings (serving size: ½ c. barley + 1 c. vegetables and 2 T. hummus)
Nutrition Breakdown: Calories 330, Fat 12g, (2g saturated fat), Cholesterol 35mg, Sodium 340mg, Carbohydrate 38g, Fiber 8g, Protein 19g.
Percent Daily Values: 20% Vitamin A, 70% Vitamin C, 6% Calcium, 15% Iron
Diabetes Exchange Values: 2 Starches, 2 Vegetable, 2 Lean Protein,1 Fat