|10 min||15 min||1|
|3 tbsp||Olive oil|
|1/4 cup||Pearl barley, dry|
|1/2 medium||Zucchini (halved and thinly sliced )|
|1 tbsp||Red wine vinegar|
|1/2 cup||Cherry Tomatoes (halved)|
|1/2 cup chopped||Green bell pepper|
|1 dash||Black pepper|
Heat 1 tablespoon olive oil in a small skillet over medium high heat. Sauté the barley in the olive oil, until browned and toasted. Remove from heat and set aside.
Pour the 1/2 cup water into a small saucepan, with a pinch of salt and bring to a boil. Pour in the quick cooking barley, cover and simmer for 10-15 minutes until liquid is absorbed and barley is cooked through. Remove from heat, set aside to cool.
In a small skillet, heat 1 tbsp olive oil over medium high heat. Add the sliced zucchini and fry on each side until golden brown. Remove to a paper towel lined place, sprinkle with salt and pepper and cool.
Pour the vinaigrette and 1 tbsp oil into the bottom of the mason jar. Add tomatoes, barley, zucchini then bell pepper on top. Seal and refrigerate until serving.