Roasted Vegetable and Barley Salad

Place pearl barley and 2 1/2 cups water in a saucepan. Bring to a boil, then reduce heat to low. Cover and cook for 30 to 45 minutes until the barley is tender but maintains some chew.

Preheat oven to 425 degrees F.

Place diced zucchini, bell peppers, and red onion on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil and toss to coat.

Spread vegetables evenly in one layer on the baking sheet. Roast in the heated oven for about 25 minutes.

When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice, and 1/4 tsp smoked paprika. Toss to combine.

Transfer cooked barley to a large mixing bowl. Add roasted veggies, chopped scallions, garlic, and fresh parsley.

Dress with lemon juice and a good drizzle of extra virgin olive oil. Toss to combine.

If desired, top with crumbled feta and toasted pine nuts.

Serve warm, at room temperature, or cold.