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Grilled Vegetables Over Barley With Feta and Basil

Grilled Vegetables Over Barley With Feta and Basil

Nutrition Facts
  • cal. (kcal) 448
Grilled Vegetables Over Barley With Feta and Basil
  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 45 mins to 1 hr
  • Carb Grams Per Serving: 60


  • 1 cup pearl barley
  • Juice of 3 limes
  • 1 1/2 tablespoons honey
  • 4 cloves garlic, minced
  • 3/4 teaspoon kosher salt plus additional for seasoning
  • 3/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon chili powder
  • 1/2 cup extra-virgin olive oil
  • 8 ears corn broken in half, husks removed
  • 2 red bell peppers, seeded and quartered
  • 12 whole button mushrooms
  • 3 tablespoons chopped fresh basil
  • 1/3 cup crumbled feta


  1. Bring a large pot of salted water to a boil. Add the barley and boil until tender but slightly chewy, 45 minutes to 1 hour; drain.
  2. In a bowl, whisk together the lime juice, honey, garlic, salt, black pepper and chili powder. Whisk in the oil; reserve 1/3 of the dressing for the barley.
  3. Brush the ears of corn with dressing. Toss the bell peppers and mushrooms with remaining dressing.
  4. Preheat a grill to medium-high, lining with foil if needed. Season the vegetables lightly with salt; grill, turning occasionally, until tender and lightly charred, 5 to 7 minutes a side.
  5. Toss barley with 1 tablespoon of the basil and the reserved dressing. Spoon onto serving plates and top with vegetables. Sprinkle with remaining basil and the feta.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 448 cal., 22 g total fat (4 g sat. fat), 60 g carb. (10 g fiber), 10 g pro.