Top with GreekGoddess, or Tahini dressing if desired*
Serve with pita or naan breadoptional*
Preheat oven to 400 degrees.
Add zucchini and onion pieces, halved tomatoes and sliced baby bella mushrooms to baking sheet.
Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies, use hands to toss and coat all veggies.
Roast in the oven for 15 minutes, stirring after 10, or until cooked through and tender.
Meanwhile, add dry barley to small sauce pan along with 1 cup water, bring to a boil, then reduce to low and simmer for 15-20 minutes or until chewy tender, stirring occasionally. Once cooked, remove from heat and set aside to cool.
Once veggies and barley have cooked and cooled a bit. Begin to assemble bowls.
Divide chopped greens between two large shallow bowls, then add cooked barley, roasted veggies, hummus, and avocado. Drizzle with dressing of choice if desired. Serve with pita or naan bread.
Nutrition info does include dressing or pita bread.