Warm Roasted Vegetables with Barley and Tempeh - alive magazine

Ingredients

• 1 zucchini, cut into 1/2 in (1.25 cm) pieces
• 1 bell pepper, seeded and cut into 1/2 in (1.25 cm) pieces
• 1 onion, cut into 1/2 in (1.25 cm) pieces
• 3 Tbsp (45 mL) extra-virgin olive oil, divided
• 2 Tbsp (30 mL) low-sodium tamari, divided
• 4 cups (1 L) water
• 1 cup (250 mL) dry pearl barley or oat groats (for gluten free)
• 1 - 250 g package tempeh, crumbled
• 3 Tbsp (45 mL) rice or apple cider vinegar
• 1 Tbsp (15 mL) maple syrup
• 1 Tbsp (15 mL) minced fresh red chili
• 1 Tbsp (15 mL) sliced fresh basil