Barley Salad With Roasted Vegetables
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This is not a fast salad to make, but most of the time is spent waiting for the vegetables to roast. It also has an incredible depth of flavor. It also works well to make this over the course of two days.

This is a salad that could easily be made at just about any time of the year because all of the ingredients are readily available. It is also the type of dish that could easily be taken somewhere so that it could be part of a potluck.

It also has a great deal of flavor on its own so it would be good to serve it with foods that do not have strong flavors of their own, such as with bread and with pan-seared chicken or fish.

Start by preheating the oven to 200 degrees F. Cut four Roma tomatoes in half lengthwise. Take a cookie sheet and place a piece of parchment paper on top. Put the tomatoes on the paper and sprinkle with two tablespoons of olive oil, some salt and pepper. Roast with the cut side up for five hours.

Take a container and add ¼ cup olive oil, one clove crushed garlic, ½ teaspoon oregano, ½ teaspoon Dijon mustard, two tablespoons of red wine vinegar, and the zest and juice of half a lemon.

Cook one cup of barley according to package directions, drain and toss with olive oil in a large container. Finely chop three scallions and stir them into the bowl.

It would probably be easiest to stop the salad preparation at this point and put everything into the refrigerator.

Preheat the oven to 300 degrees F. Chop three carrots into half-inch cubes. Place in a bowl and toss with olive oil, one teaspoon of cumin. Some salt and pepper. Take a cookie sheet and place parchment on top. Place the carrots on top and roast for one and a half hours, stirring every half an hour, until the carrots are golden brown and slightly caramelized.

Preheat the oven to 350 degrees F. Place a piece of parchment paper on a cookie sheet. Drain a can of whole artichoke hearts and cut in half lengthwise. Place on the parchment and toss with olive oil, two cloves of chopped garlic, the zest and juice of half a lemon, salt and pepper. Roast for half an hour.

Chop each of the tomato halves into quarters. Also quarter the carrot and artichoke pieces. Stir all of these into the bowl with the barley and scallion. Stir in the dressing and half a cup of shredded mozzarella cheese.


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