Right about this time of the summer, if you’re a fan of any food magazines, food blogs of food websites, you’ll see a plethora of recipes using zucchini. For those who grow their own vegetable gardens, now is the time when you are overrun with beautiful, fresh zucchini just waiting to me enjoyed in your favorite dishes.
For those of you, like myself, who are… agriculturally challenged (two years of planting zucchini and not one vegetable!) there is always the farmer’s market, supermarket or local vegetable stand to pick up some fresh produce. Zucchini and leek are probably two of my favorite vegetables, and when they’re given a light roasting they are delicious tossed in a simple barley salad.
Barley Salad with Roasted Zucchini and Leek
1 1/2 cups uncooked pearl barley
1 large or 2 small zucchini
1 medium leek
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 tablespoon soy sauce
Cook the barley according to package directions, making sure to salt the cooking water well. Set aside.
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Dice the zucchini in to small chunks. Slice the leek in half, then in to half moon rings and rinse well to remove any sand or debris. Pat the leek dry.
Toss the zucchini and leek in the oil, and sprinkle with the salt, pepper and garlic powder. Roast on 400 F for 20 to 30 minutes until golden brown – giving the pan a shake a few times.
Toss the vegetables with the barely and soy sauce, and add salt and pepper to taste.
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