2tablespoonsextra virgin olive oil+ 1 tablespoon to roast the veggies
1largelemonthe juice and grated zest
1teaspoonsaltor more to taste
¼teaspoonblack pepper
3ounces(80grams)feta cheeseor non-dairy feta
Bring ½ gallon water to a boil, and season with ½ tablespoon salt.Add 1 cup pearled barley, reduce heat to a low, and let simmer as per package instructions (usually 30 minutes).When the barley is tender and chewy, drain it and spread it on a baking sheet to help it cool down without overcooking.
While the barley cooks, preheat the oven to 400°F or 200°C.Cut zucchini, eggplant, carrot, and mushrooms into bite size pieces and thinly slice the onion. Add veggies to a baking sheet lined with parchment paper, and toss them with olive oil, salt, and black pepper.
Arrange them on a single layer and bake them at 400°F (200°C) for 30 minutes or until tender and slightly charred.
When the barley has cooled down, transfer it to a large bowl.Add finely chopped parsley, basil, grated lemon zest, lemon juice, oliveoil, salt, and black pepper, and toss to combine.
Add the roastedveggies, chopped sun-dried tomatoes, and give it a final toss.
Taste and adjust for salt before serving on a platter.Optionally you can add crumbled feta or non-dairy feta on top and a pinch of za'atar.