Saffron Vegetable Barley Medley

Ingredients

• 1 jar of Vero Gusto Sicilian Herb
• 4 tbsp extra virgin olive oil
• 1 Vidalia onion, 1/2" diced
• 1 small eggplant, 1" diced
• 1 red bell pepper, 1" diced
• 1 yellow red pepper, 1" diced
• 2 zucchinis, rondels 1/3" thick
• 1/3 cup golden raisins
• 1 bunch asparagus, cut 1" on a bias
• 1 can (16oz) chickpeas, drained
• 2 cups barley
• 1/3 cup toasted pine nuts in a dry non-stick skillet over medium heat
• Salt, pepper and saffron to taste

Directions

1. Place a pot of water to boil. Season with salt and a pinch of saffron and boil barley until thoroughly cooked.
2. In a separate skillet, sauté onion with olive oil for three minutes, add eggplant, peppers and zucchini, season with salt, black pepper and a pinch of saffron and cook over medium heat for about 10 minutes.
3. Add zucchini, asparagus, raisins and chickpeas and cook an additional 2 minutes.
4. Stir in Vero Gusto sauce and bring to boil, simmer for 5 minutes. Serve over barley, topped with fresh basil and toasted pine nuts before serving.