Grilled Vegetable Salad With Wheat Berries
Craving Something Healthy
rinsed, drained, and patted dry
fresh ground pepper
fresh lemon juice
Extra Virgin olive oil + extral for brushing vegetables
minced fresh herbs: parsley
oregano, basil, mint
vegetables: 1 small zucchini
1 small summer squash, 1 small onion, 1 medium pepper or 3-4 mini peppers
crumbled Feta cheese
Place wheat berries in a saucepan on high heat, and toast for about 5-7 minutes, stirring frequently.
Add water and 1/2 tsp salt and bring to a rolling boil. Turn heat down to low, and simmer wheat berries for about an hour or until tender.
While wheat berries are cooking, mix together lemon juice, olive oil, herbs, 1/4 tsp salt, and pepper for dressing. Set aside.
Drain wheat berries when tender, and toss with dressing while warm.
Slice zucchini and summer squash into long slices, approximately 1/4 inch thick.
Slice onion into 1/4 inch thick rounds.
Brush all vegetables with olive oil, and grill until onions, zucchini and summer squash are tender, and outside of peppers are charred.
Let vegetables cool a bit. Remove outer charred skin from peppers, as well as stem and any seeds. Cut all vegetables into 1-2 inch pieces and toss with wheat berry/lemon dressing mixture.
Sprinkle Feta cheese if desired, and toss lightly.
Serve at room temperature.