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Balsamic Grilled Vegetable and Barley Salad

Add an unexpected taste to grilled vegetables with a glaze made with balsamic vinegar, fresh herbs and some honey and brown sugar. The fabulous veggies are paired with barley to make a healthy and deletable side.—Carly Curtin, Ellicott City, Maryland
  • Total Time
    Prep: 25 min. + marinating Grill: 10 min.
  • Makes
    9 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1-1/4 cups balsamic vinegar, divided
  • 3 medium yellow summer squash, quartered and cut into 1-inch slices
  • 3 medium zucchini, quartered and cut into 1-inch slices
  • 2 cups grape tomatoes, halved
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 1/2 teaspoon garlic powder
  • 1-3/4 cups reduced-sodium chicken broth
  • 1 cup quick-cooking barley
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil

Directions

  • In a large shallow dish, combine the oil, salt and 1/4 cup vinegar. Add yellow squash, zucchini and tomatoes; turn to coat. Cover and refrigerate for up to 4 hours.
  • In a small saucepan, combine the brown sugar, honey, thyme, rosemary, garlic powder and remaining vinegar. Bring to a boil; cook until liquid is reduced by half. Discard thyme and rosemary; set glaze aside.
  • In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender.
  • Meanwhile, drain vegetables and discard marinade. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently and brushing occasionally with glaze.
  • Remove barley from the heat; let stand for 5 minutes. Transfer to a large serving bowl. Add vegetables and basil; toss to coat. Serve warm with a slotted spoon.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutrition Facts
3/4 cup: 145 calories, 2g fat (0 saturated fat), 0 cholesterol, 154mg sodium, 29g carbohydrate (12g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

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