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  1. Grilled Veggie-Barley Risotto

Grilled Veggie-Barley Risotto

00:40:00 4 servings, 2 cups (500 mL) each
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4 servings, 2 cups (500 mL) each

This simple, yet hearty, recipe is the perfect vegetarian dish. The cooked barley and tomato sauce team up with the grilled mushrooms, zucchini, peppers and tomatoes for the perfect complement of flavours to the sun-dried tomatoes and Parmesan cheese.

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Make It

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  • Heat barbecue to medium-high heat.
  • Combine zucchini, peppers, mushrooms and tomatoes in large bowl. Add 2 Tbsp. dressing; mix lightly. Place zucchini, peppers and mushrooms on barbecue grate; grill 4 min. Turn vegetables. Add tomatoes to barbecue. Grill 4 to 6 min. or until all vegetables are tender, turning tomatoes after 2 min. Remove from barbecue.
  • Heat remaining dressing in medium skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Stir in barley and pasta sauce; cook and stir 2 to 3 min. or until heated through, stirring frequently.
  • Chop zucchini, peppers and tomatoes coarsely. Serve over barley mixture along with the mushrooms and cheese.

Special Extra

Garnish with fresh basil or parsley before serving.


Prepare using your favourite combination of grilled fresh vegetables.


  • 4 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 4 servings, 2 cups (500 mL) each
Calories 290
% Daily Value
Total fat 7g
Saturated fat 3g
Cholesterol 10mg
Sodium 540mg
Carbohydrate 47g
Dietary fibre 7g
Sugars 9g
Protein 11g
Vitamin A 10 %DV
Vitamin C 120 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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