Step 2

Preheat oven to 415ºF / 212ºC.

Step 3

Drain & rinse the chickpeas. Lay a clean dish towel on a baking sheet and spread the chickpeas out on top. Pat the chickpeas dry with the towel and let sit to dry further while preparing the remaining ingredients.

Step 4

Produce Prep- Wash all produce! Slice the zucchini into half moon pieces, chop the broccoli into florets, dice the sweet potato, peel & slice the onion into thick strips, peel & mince the garlic.

Step 5

Add the whole cherry tomatoes, zucchini, sweet potato, red onion, and chickpeas to a large baking sheet (everything but the broccoli & garlic). Add the olive oil and spices and stir to coat. Place the baking sheet in the oven and set a timer for 15 minutes.

Step 6

Meanwhile, cook the barley. Add the barley and vegetable broth (or water plus a pinch of salt) to a pot and place the lid on so it is partially covered. Bring to a boil, then reduce to a simmer and cook for 25 to 30 minutes. Once the barley is cooked, take off the heat and strain any excess liquid. Fluff with a fork and set aside.

Step 7

After 15 minutes in the oven, take the baking sheet out and add the broccoli and garlic, then stir. Place the baking sheet back in the oven for another 35-40 minutes, stirring occasionally.

Step 8

To serve, add some barley to a bowl and top with a heaping scoop of the roasted veggie mixture. Drizzle with balsamic vinegar and add an extra pinch of salt and some cracked black pepper. Optionally, top with nutritional yeast and your favorite fresh herbs. Enjoy!