Roasted Red Pepper and Veggie Barley

Looking for a good, healthy, hearty, and versatile side dish with grains and veggies?  Try this one on for size.  It’s great with grilled meat, as an addition to soup or stew, or even as a side salad if you let it cool and toss it in a little vinegar.  And with the ability to add any veggies you desire, you can make this with quite a few different flavour profiles….The sky is the limit!

Time: 35 Minutes (A little more if you’re roasting your own peppers)


  • Barley (I used about 1/3 of a cup for two side servings)
  • Roasted Red Pepper (or one whole pepper to roast)
  • Peas
  • Corn
  • Any other veggies or seasonings you wish
  • Water or stock (roughly 4 parts water 1 part barley)


  • Roast your peppers (if not using pre-roasted ones)
    • Dice your peppers
    • Wrap in foil and bake in the oven at 350 for about 30 minutes.
    • Remove from the oven and let cool.
  • Add your barley and water together in a pot.
  • Let simmer until most of the water has been absorbed, and then stir in your veggies (including any of the red pepper juice from your roasting).
  • Allow the rest of the liquid to absorb/evaporate, and you’re done!
  • Plate, devour, and enjoy!

Leave a Reply