# What you need:
→ For the Creamy Barley
01 - 1 cup pearled barley
02 - 4 cups vegetable broth
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons olive oil
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
08 - Salt and freshly ground black pepper, to taste
→ For the Roasted Vegetables
09 - 1 medium zucchini, diced
10 - 1 red bell pepper, diced
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cremini mushrooms, quartered
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - Salt and pepper, to taste
→ Garnish
17 - 2 tablespoons fresh parsley, finely chopped
18 - Extra Parmesan cheese (optional)
# How to Make It:
01 - Preheat oven to 425°F (220°C).
02 - Toss zucchini, bell pepper, cherry tomatoes, and mushrooms with olive oil, thyme, oregano, salt, and pepper on a baking sheet. Roast for 25–30 minutes until golden and tender, stirring halfway through.
03 - Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and sauté until soft, about 4 minutes. Add garlic and cook 1 minute more.
04 - Add pearled barley and stir to coat. Pour in vegetable broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until barley is creamy and tender.
05 - Stir in heavy cream and Parmesan. Season with salt and pepper to taste. Simmer for 2–3 more minutes until fully incorporated.
06 - Spoon creamy barley into bowls. Top generously with roasted vegetables. Garnish with fresh parsley and extra cheese if desired. Serve hot.
