|courgettes — sliced|
|aubergine — strips|
|red onion — sliced|
|butternut — cubed|
|pepper — red, green, yellow, chunks|
|mushrooms — halved|
|fresh chillies — 573|
Sprinkle with the oil and then with the following spices:
1/2 tsp of ground pepper, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp fine ginger and 1/2 tsp dried thyme and 1/2 tsp oregano. Roast in a moderate oven until cooked.
Mix with the cooked barley and add some more olive oil, a splash of Verlaque Fruit Infused Balsamic Reduction, a squeeze of lemon juice and some chopped fresh coriander.
Serve this as a wholesome vegetarian meal or as a side dish to grilled fish, chicken or lamb!
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