# What You'll Need:
→ Creamy Barley
01 - 1 cup pearled barley
02 - 4 cups vegetable broth
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons olive oil
06 - 1/2 cup heavy cream (substitute plant-based cream for vegan)
07 - 1/4 cup grated Parmesan cheese (optional, or nutritional yeast for vegan)
08 - Salt and freshly ground black pepper, to taste
→ Roasted Vegetables
09 - 1 medium zucchini, diced
10 - 1 red bell pepper, diced
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cremini mushrooms, quartered
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - Salt and pepper, to taste
→ Garnish
17 - 2 tablespoons fresh parsley, finely chopped
18 - Extra Parmesan or nutritional yeast (optional)
# How To Make It:
01 - Preheat the oven to 425°F.
02 - Toss zucchini, bell pepper, cherry tomatoes, and mushrooms with olive oil, thyme, oregano, salt, and pepper on a baking sheet.
03 - Roast vegetables in the oven for 25 to 30 minutes until golden and tender, stirring halfway through.
04 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook for an additional minute.
05 - Stir pearled barley into the saucepan to coat with oil. Pour in vegetable broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally, until barley is creamy and tender.
06 - Incorporate heavy cream and Parmesan cheese or plant-based alternatives. Season with salt and pepper, then simmer for 2 to 3 minutes until fully combined.
07 - Spoon creamy barley into bowls, top generously with roasted vegetables, garnish with parsley and extra cheese or nutritional yeast if desired, then serve hot.
