Warm Roasted Vegetables with Barley and Tempeh - alive magazine
A substantial, complete meal salad that’s as simple to plate as it is to pack: scoop and dive in. Perk up leftovers with a squeeze of fresh lime to bring back…
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Cooking tools:
- Oven
- Parchment paper
- Baking sheet
- Mixing bowl
- Saucepan
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Kitchen towel
- Airtight container
- Stove
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
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