Barley with caramelized vegetables | Heart and Stroke Foundation

Ingredients

• 4 cups (1 L) low-sodium vegetable broth
• 2 tbsp (30 mL) canola oil, divided
• 3/4 cup (175 mL) pearl barley
• 1 medium onion, thinly sliced
• 1 red pepper, thinly sliced
• 1 package (8 oz/250 g) sliced mushrooms
• 1 large clove garlic, finely chopped
• 1 zucchini, halved lengthwise, and cut into thin strips
• 3 tbsp (45 mL) balsamic vinegar
• 1 tbsp (15 mL) brown sugar
• 1/4 tsp (1 mL) pepper