# What you'll need:
→ Creamy Barley
01 - 1 cup pearled barley
02 - 4 cups vegetable broth
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 tbsp olive oil
06 - 1/2 cup heavy cream or plant-based cream
07 - 1/4 cup grated Parmesan cheese or nutritional yeast
08 - Salt and freshly ground black pepper to taste
→ Roasted Vegetables
09 - 1 medium zucchini, diced
10 - 1 red bell pepper, diced
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cremini mushrooms, quartered
13 - 2 tbsp olive oil
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - Salt and freshly ground black pepper to taste
→ Garnish
17 - 2 tbsp fresh parsley, finely chopped
18 - Extra Parmesan or nutritional yeast, optional
# Method:
01 - Preheat the oven to 425°F. Combine zucchini, bell pepper, cherry tomatoes, and mushrooms with olive oil, thyme, oregano, salt, and pepper on a baking sheet. Toss to coat evenly.
02 - Roast the vegetables in the oven for 25 to 30 minutes, stirring halfway through until tender and golden.
03 - While the vegetables roast, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook for 1 additional minute.
04 - Add the pearled barley to the saucepan and stir to coat evenly in the oil and aromatics. Pour in the vegetable broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally until the barley is tender and creamy.
05 - Stir in the heavy cream and Parmesan cheese or their plant-based alternatives. Season with salt and pepper to taste. Simmer for an additional 2 to 3 minutes until fully incorporated and heated through.
06 - Divide the creamy barley among bowls. Top generously with the roasted vegetables and garnish with fresh parsley and extra Parmesan or nutritional yeast if desired. Serve immediately.
