Recipe Corner: AHA Barley, Squash, and Bell Pepper Medley

This is a great dish. Seriously. I did not have any dried thyme, I substituted it with an Italian mix. I also had regular barley not quick-cooking so I had to start the process about 45 minutes earlier. Hen liked it. Darr liked it. I liked it. It will definitely be a dish we prepare again and again. Yum.

Ingredients

1/2 cup uncooked quick-cooking barley

1 tsp olive oil and 2 tsp olive oil, divided use

1 medium yellow summer squash or zucchini, chopped

1/2 medium green or red bell pepper, thinly sliced lengthwise, then sliced crosswise into 2-inch pieces

1/2 tsp dried thyme*, crumbled

1/8 tsp crushed red pepper flakes

1/8 tsp pepper (coarsely ground preferred)

2 tbls snipped fresh parsley or basil

1/4 tsp salt

Directions

Prepare the barley using the package directions, omitting the salt and oil. Drain well in a colander.

In a large nonstick skillet, heat 1 tsp oil over medium heat, swirling to coat the bottom. Add the squash, bell pepper, thyme, red pepper flakes, and pepper, stirring to combine. Cook for 5 minutes, or until the squash begins to brown on the edges, stirring frequently. Remove from heat.

Stir the barley, parsley, salt, and remaining 2 tsp oil into the squash mixture. 

Serves 4.