Vegetable Barley Bake
Warm, hearty, and packed with wholesome ingredients, this Vegetable Barley Bake is the perfect one-pot comfort meal for any night of the week. Featuring nutty pearl barley, a medley of vibrant vegetables like zucchini, red bell pepper, carrots, and broccoli, and a savory blend of herbs, this dish is a celebration of nutritious flavors. Simmered in rich vegetable broth and baked to cozy perfection, it’s topped optionally with melted cheese for a touch of indulgence. Ideal as a vegetarian main course or a flavorful side dish, this satisfying bake offers a balanced, fiber-rich meal that’s as nourishing as it is delicious. Ready in just an hour, it's a must-try for anyone seeking an easy, crowd-pleasing dinner recipe.
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Recipe Information
Ingredients
- 1 cup pearl barley
- 2.5 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 1 medium zucchini, diced
- 1 large red bell pepper, diced
- 2 cups broccoli florets
- 1 15-ounce can canned diced tomatoes (with juices)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded cheese (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the pearl barley under cold water using a fine mesh strainer, and set aside.
In a large ovenproof skillet or pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic, cooking for another minute until fragrant.
Add the sliced carrots, zucchini, red bell pepper, and broccoli florets to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the pearl barley, canned diced tomatoes (with their juices), vegetable broth, dried thyme, dried basil, salt, and black pepper. Mix well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 5 minutes, stirring occasionally.
If your skillet or pot is ovenproof, transfer it straight into the oven. If not, pour the mixture into a lightly greased 9x13-inch baking dish.
Cover the skillet or baking dish with aluminum foil and bake for 35 minutes.
After 35 minutes, remove the foil, sprinkle the shredded cheese (if using) over the top, and return to the oven. Bake uncovered for an additional 5-10 minutes, until the cheese is melted and bubbly.
Let the Vegetable Barley Bake cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3848 mg | 167% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 46.7 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 837 mg | 64% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3906 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
