I hope that January kicks off a year of healthy eating in the Pollock house. Although we do try to eat well, you wouldn't know it from the cornucopia of dessert recipes I post. And my promise for 2012 is this: at least as many non-dessert recipes as sweets.
Let me leave you with this delicious and healthy recipe for Balsamic Roasted Vegetables and Barley. This has everything that a healthy recipe should, including the most important thing: great flavour. If you eat this, you won't feel like you're giving anything up.
Balsamic Roasted Vegetables and Barley
(adapted from Brick Kitchen)
For the roasted vegetables:
2 – 3 medium zucchini, cut into 1/2 inch thick half moons
1 small red onion, cut into 1/2 inch thick slices
1 large red pepper, chopped
8 ounces button mushrooms, halved
For the dressing:
1/3 cup balsamic vinegar
1/4 cup olive oil
3 cloves garlic, minced
kosher salt and fresh ground pepper
1 cup pearl barley
3 cups vegetable broth or water
handful of basil leaves, cut into chiffonade
Preheat oven to 400 degrees.
Combine broth and barley in a medium saucepan. Cook according to package directions. Drain any excess liquid, if necessary.
Meanwhile, whisk together dressing ingredients in a large bowl. Add vegetables to bowl and toss to coat. Using a large slotted spoon, transfer vegetables to a baking sheet, reserving remaining dressing. Roast for 20 minutes or until tender.
Arrange vegetables and barley on plates and sprinkle with basil. Serve with remaining dressing and feta.