Eggplant, Zucchini and Barley Salad

For today’s mystery box challenge…

Ok so maybe I spend too much time watching Chopped and MasterChef since that was the first thing I thought of when I saw my weekly Boston Organics delivery.  I am a cookbook junkie and envious of those that can think on their feet in the kitchen.  The only way I'm going to better myself as an amateur cook is to move out of my comfort zone and ween myself off my cookbooks.

I knew right away that I wanted to use the eggplant that came in today's delivery and to help me out a little bit in this challenge I stopped by the Copley Square Farmers Market on my way home from Healthworks...

Side Note...

If I ever move out of Boston part of my decision of where to move will be based on farmers markets.

Ok back to the challenge...

Today's purchases included baby heirloom tomatoes, blueberries (I admit the only reason I spent $5 on blueberries was because of the cute boy selling them) , some cousa, which is a Lebanese summer squash and purslane.  

Yay for purslane!!!

This leafy green vegetable, actually its considered a weed in this country, contains more omega-3 fatty acids than any other leafy vegetable plant!  This guy is also full of antimutagenic antioxidants and Vitamins A, C, and B.  

And for today's challenge I made...

Roasted Eggplant & Zucchini Barley Salad 

The eggplant and cousa were tossed with olive oil, salt and pepper and roasted in a 425 degree oven for about 20 minutes or until caramelized.  While the veggies were roasting away I prepared 1 cup of pearl barley in my rice cooker, sliced a little bit of red onion and whisked a simple dressing of lemon juice, grapeseed oil, agave, salt, and pepper.  I transferred my cooked barley to the stovetop and seasoned with cayenne, cumin, and ground coriander.  Finally I combined the roasted veggies, sliced red onion, spiced up barley, baby heirlooms, purslane and lightly dressed the salad.  This was a hearty and healthy dish that was served for lunch and my midnight snack.   

Comments

[Gee]

I love the taste of cumin. That salad looks so appetizing. Great job!!