Balsamic Roasted Tomatoes
with Feta, Pearl Barley and Za'atar Veggies- Blé
- Sulfites
- Lait
- Sésame
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!
Ingrédients
170 g
Pearl barley
(Contient: Blé)
400 g
Tomato
227 g
Courgette
170 g
Haricots verts, parés
10 g
Ail
10 g
Basilic
2 cs
Vinaigre balsamique
(Contient: Sulfites)
56 g
Oignon, haché
28 g
Feta, émietté
(Contient: Lait)
1 pièce(s)
Concentré de bouillon de légumes
2 cs
Miel
1 cs
d'épices zaatar
(Contient: Sésame)
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
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.
