Fresh Vegetable Barley

• 1 teaspoon olive oil
• 3/4 cup chopped onion (about 1 small)
• 1 garlic clove, minced
• 3/4 cup uncooked pearl barley
• 1 3/4 cups Homemade Chicken Stock
• 1 1/2 cups chopped zucchini (about 1)
• 1 1/2 cups halved cherry tomatoes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons crumbled feta cheese
• Chopped fresh parsley (optional)

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes. Add barley; cook 1 minute. Stir in Homemade Chicken Stock; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in zucchini, tomatoes, salt, and pepper; cover and cook 5 minutes. Ladle 1 cup barley mixture into each of 4 bowls. Top each serving with 1 1/2 teaspoons feta and parsley, if desired.

Serves 4; 177 calories.

VERDICT:  I made this to use some of Andrea's grandpa's zucchini, and it's a winner.  It uses one pot, two measuring cups and two measuring spoons.  I did not use homemade stock, but it still turned out to be savory and delicious.  Not so good cold, but if you left the feta off, should reheat well enough.  Keep!