Fare With A Flair: Late-summer vegetables boost salad

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This is an ideal time for salads, whether you prefer a light salad with local delicate greens and tomatoes or something a bit more substantial.

Today’s salad is definitely in the “substantial” category.

Some of my favourite late-summer vegetables include peppers, zucchini and eggplant. I enjoy roasting them in the oven to intensify their flavour.

This dish also features cooked pot barley. Grains and legumes are a great addition to many dishes and they are versatile and economical.

For the “green” in this salad, I have chosen kale which stands up to a bold dressing and makes it even enjoyable the next day. The dressing for this salad is so easy, relying on the tang of lemon juice and a splash of white wine vinegar along with olive oil.

This salad is a great way to enjoy vegetables in season now.

Barley Salad with Roasted Vegetables

(Serves 6-8)

2 zucchini cut into 1-inch pieces (about 4 cups)

1 medium eggplant cut into 2-inch pieces (about 6 cups)

1 sweet red pepper cut into 2-inch pieces

1 sweet yellow pepper cut into 2-inch pieces

4 Tbsp. (50 ml) extra virgin olive oil

1 sweet onion cut into wedges

3 cups (750 ml) cooked barley

3 cups(750 ml) torn kale leaves

Dressing:

Zest and juice of 1 lemon

1 Tbsp. (15 ml) white wine vinegar

4 Tbsp. (50 ml) extra virgin olive oil

1/4 c. chopped basil

Directions:

1. Preheat oven to 425F.

2. Place the zucchini, eggplant peppers in a bowl. Add the olive oil and a light sprinkling of salt and pepper. Toss well. Spread evenly onto a large sheet pan.

3. Place the onions over top and drizzle lightly with olive oil.

4. Roast in the oven for about 30 minutes or until the vegetables start to turn golden.

5. Remove from oven and let cool.

6. While the vegetables are roasting, make the dressing by combining the lemon zest, juice, vinegar and olive oil in a bowl. Whisk to combine. Season with salt and pepper to taste. Set aside.

7. When ready to serve, place the cooled roasted vegetables in a large bowl along with the barley and kale.

8. Add the dressing and toss well.

9. Season with additional salt and pepper as needed.

10. Transfer to a large salad bowl and garnish with basil.