Barley, pesto & grilled baby zucchini with flower

If we are speaking in terms of sexy food, this is it for me. Pesto, barley and soft slightly charred veggies. I am glad I have this on my menu for dinner tonight as I am watering at the mouth just writing this recipe.

I would imagine grilled baby artichokes would be a brilliant addition to this dish.

You can exchange the vegetables with what ever veggies you prefer. I used the following as it was in season and because these veggies are so tasty when roasted.

I am a pesto addict, totally and utterly a slave for home made pesto. 

Ingredients, serves 2: 

1 red or yellow paprika

1 fennel 

1/2 aubergine 

4-6 baby zucchinis - if possible with the flowers still attached 

2dl barley - soaked over night in water
1 garlic
drizzle of olive oil

pesto recipe can be found in previous post: see recipe here

1. Pre heat your oven to 175 degrees C. 
2. Slice the aubergine and cover with salt, see pic as reference. Allow to sweat out it's bitterness for approx. 20min. They should have developed brown-ish water drops. 
3. Meanwhile slice the rest of the veggies. take care to leave the zucchini flowers intact. 
4. Place the veggies on an oven baking tray. Keep the zucchini apart.
5. Rinse off the salt from the aubergine and then place on a baking tray with the full garlic halves, see pic as reference. 
6. Allow the veggies to roast for approx. 40-50min. They should come out soft and sightly golden.
7. While the veg is in the oven cooked the pearl barley. If the barley was soaked over night the barley will cook within 20-25min. I like mine al dente. 
8. Fry the zucchini in a little olive oil. 
9. Make the pesto. 
10. Place the barley, veggies and zucchini in a bowl. Pour over the pesto and mix. 
11. Serve immediately.