Grilled Vegetable and Whole Grain Salad

Grilled Vegetable and Whole Grain Salad
  • Servings: 9
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 cups packed fresh basil leaves
  • 2 tablespoons roasted garlic
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pine nuts
  • 1/2 teaspoon coarse salt
  • 1/4 cup olive oil
  • 1 cup barley
  • 1 cup spelt
  • 6 cups vegetable stock
  • 1 large zucchini
  • 1 red bell pepper
  • 1 large yellow squash
  • 1 red onion
  • 2 tablespoons canola oil
  • Coarse salt and freshly ground pepper to taste
  • 1 small heart of romaine, chopped
  • 1/2 small head iceberg, cored and chopped
  • 1 14 ounce bag spring mix


For pesto:

1. Place basil, garlic, lemon juice, pine nuts, and salt in a food processor. Pulse until finely chopped.

2. With processor running, slowly stream in oil, stopping occasionally to scrape down sides.

3. Process until mixture is well combined.

For whole grains:

1. Bring vegetable stock to boil in a large pot. Add barley and spelt, stirring well. Cook, covered, 1 hour, stirring occasionally.

2. Drain through a colander. Place warm grains in a large bowl and toss with pesto.

For vegetables:

1. Preheat oven to 400 degrees F.

2. Cut vegetables on 2 large baking sheets; roast 10  15 minutes, or until tender. Add cooked vegetables and lettuces to the whole grain mixture, tossing to combine.

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