TEX-MEX GRILLED VEGETABLES WITH BARLEY

Steps:

• In a medium saucepan, bring the water to a boil over high heat. Stir in the barley. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender and the water is absorbed. Set aside, still covered, to keep warm.
• Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
• In a small bowl, stir together the lime juice, cilantro, oil, garlic, cumin, and pepper. Spoon 1 tablespoon of the mixture into another small bowl. Set both bowls aside.
• Arrange the onion, corn, bell peppers, zucchini, and jalapeño in a single layer on the grill.
• Grill, covered, for 10 to 12 minutes, or until tender-crisp, turning as needed to cook evenly and brushing frequently with the larger amount of the lime juice mixture. As the vegetables become ready, transfer them to a rimmed baking sheet. Cover to keep warm.
• Remove the corn and jalapeño from the baking sheet. Cut the corn from the cob. Dice the jalapeño. Stir into the barley. Spoon onto a deep platter.
• Remove the bell peppers, onion, and zucchini from the baking sheet. Cut the bell peppers into strips about 1 inch wide. Divide the onion slices into rings. Cut the zucchini pieces in half crosswise. Arrange the bell peppers, onion, and zucchini over the barley mixture. Drizzle with the reserved 1 tablespoon lime juice mixture. Sprinkle with the Mexican blend cheese.
• Cook's Tip on Fresh Corn
• When cutting corn from the cob, place one end of the corn cob in the hole in the center of a tube pan or Bundt pan. As you cut downward, the corn kernels will fall into the pan.
• Nutrition information
• (Per serving)
• Calories: 224
• Total fat: 5.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 3.0g
• Cholesterol: 2mg
• Sodium: 37mg
• Carbohydrates: 41g
• Fiber: 7g
• Sugars: 5g
• Protein: 7g
• Calcium: 63mg
• Potassium: 430mg
• Dietary Exchanges
• 2 starch
• 2 vegetable
• 1/2 fat