Balsamic Roasted Tomatoes

Balsamic Roasted Tomatoes

with Feta, Pearl Barley and Za'atar Veggies

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So often, the way we cook ingredients is just as important as which ingredients we choose. Take these simple roma tomatoes. When roasted, then drizzled with sweet balsamic dressing, their flavour is really elevated to new heights!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

170 g

Pearled Barley


400 g

Roma Tomato

227 g


170 g

Green Beans, trimmed

10 g


10 g


2 tbsp

Balsamic Vinegar


56 g

Onion, chopped

28 g

Feta Cheese, crumbled


1 unit

Vegetable Broth Concentrate

2 tbsp


1 tbsp

Za'atar Spice


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3853 kJ
Calories921 kcal
Fat21 g
Saturated Fat5 g
Carbohydrate161 g
Sugar29 g
Dietary Fiber39 g
Protein31 g
Cholesterol12 mg
Sodium601 mg
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Large Pan
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the tomatoes). Start prepping when the oven comes up to temperature!


Wash and dry all produce. Bring a medium pot of salted water to a boil. In a small bowl, whisk together the vinegar and honey. Cut the tomatoes in half, lengthwise.


Add the barley to the boiling water. Reduce heat to medium-low. Cook, covered, until barley is tender, 20-22 min. (Drain when the barley is finished cooking.)


On a foil-lined baking sheet, arrange the tomatoes, cut-side up. Season with salt and pepper. Roast in the centre of the oven, until softened, 18-20 min. Turn on the broiler. Drizzle tomatoes with half the balsamic mixture and return to oven and broil until golden-brown, 2-3 min. (TIP: Keep an eye on the tomatoes so they don't burn!)


Meanwhile, cut the zucchini into 1/2-inch pieces. Cut the green beans into 1-inch pieces. Mince or grate the garlic. Roughly chop the basil leaves.


Add a drizzle of oil to a large non-stick pan, then the onions, garlic, zucchini, green beans and za'atar. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Season with salt and pepper.


Stir the barley and broth concentrate(s) into the veggies. Divide between plates. Sprinkle with feta and basil. Top with the tomatoes and drizzle with the vinegar mixture.