To lend a seasonal touch to our roasted vegetable bowl, we chose barley, the winter cereal par excellence. We sautéed the barley—fried-rice style—with dates and spices, which helped separate the grains (otherwise they have a tendency to stick together).
With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
On the prepared sheet, toss the vegetables with the oil. Season with salt and pepper. Roast for 45 minutes or until the vegetables are tender and golden brown.
Meanwhile, in a pot of salted boiling water, cook the barley for 35 minutes or until tender. Drain and rinse under cold running water.
In a non-stick skillet over medium-high heat, sauté the cooked barley in the oil for 2 minutes. Add the dates and garam masala. Continue cooking for 2 minutes. Add the lemon juice. Season with salt and pepper.
Serve the barley in bowls with the roasted vegetables. Top with the yogurt, apple, pecans and basil. Serve with lemon wedges.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.