Roasted Vegetable & Barley Salad

• 1 1/2 pounds eggplant, diced
• 4 cups cherry tomatoes, halved (2 pint containers)
• 1 orange or yellow bell pepper, chopped
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons salt
• 1 red onion, chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 - 1/2 teaspoon cayenne pepper
• 1 1/4 cups pearl barley
• 3 cups water
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely chopped garlic
• 1 teaspoon honey or agave nectar
• 1/2 cup chopped fresh basil
• 1/2 cup crumbled goat feta cheese
• Arugula or baby spinach leaves; a few handfuls

Put rack in middle of oven and preheat to 425°F.

Toss eggplant, tomatoes and bell pepper with 2 tablespoons oil and 1/2 teaspoon salt on a large rimmed baking sheet. Roast vegetables until eggplant is golden brown and tender and tomatoes are shriveled, stirring halfway through, about 25 minutes.

Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high. Add the onion and cook until softened. Add the cumin, coriander, cayenne and 1/2 teaspoon salt, stirring until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil for 1 minute more. Add water and bring to a boil.

Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer barley to baking pan with roasted vegetables and spread to cool, about 20 minutes.

Whisk together lemon juice, garlic, honey, remaining 1/2 teaspoon salt and oil; pour over the barley and vegetables along with the basil and feta; mix together, and transfer to a serving bowl or platter.

* I like to arrange some arugula or baby spinach leaves on the bowl or platter before piling on the barley mixture.

Make ahead note: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

Makes 6 -8 side dish servings.

Inspired by a recipe in Gourmet