Shrimp, Pearl Barley, and Roasted Vegetables

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Prep and Roast Vegetables

• 2 tsp Olive Oil
• 1 Garlic Clove
• 1/4 Red Bell Pepper
• 1/2 Small Zuchinni
• 40g Cherry Tomatoes
• 1/2 Small Red Onion
• 1/2 tsp Dried Oregano
• 1/4 tsp Paprika
• 1/4 tsp Chili Powder

Preheat your oven to 400°F (200°C). Dice up your vegetables and mix with olive oil, garlic, dried oregano, paprika, chili powder, salt, and pepper in a bowl until well coated. Spread them in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes, until tender and lightly browned.

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Cook Pearl Barley

• 50g Pearl Barley

While the vegetables are roasting, prepare the pearl barley according to the package instructions. Typically, this involves adding barley with double the amounts of liquid, bringing to a boil before allowing to simmer and soak up all that liquid for about 20 minutes.

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Cook Shrimp

• 150g Shrimp
• 1 tsp Olive Oil
• 1/4 tsp Paprika
• 1/4 tsp Chili Powder

Remove sheet pan from oven and create space for the shrimp, seasoning the shrimp with olive oil, paprika, and chili powder. Add it back into the oven and cook for another 10 minutes, until the shrimp and vegetables are fully cooked to your liking.

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Assemble and Serve

Divide the cooked barley, roasted vegetables, and shrimp into serving bowls and serve hot. Garnish with fresh parsley if desired.