Barley with Zucchini (Courgette) and Tomato

Total time: 20 minutes
     Healthy barley combined with summer's bounty makes an easy, colorful side dish.  Can be served hot or cold.

 Ingredients:

• 2/3 cup (3.3oz, 95gr) 1/2 cup quick-cooking barley
• 1 1/3 cups (11oz, 330gr) chicken stock (or more, depending on type of barley)
• 1 medium zucchini (courgette) about 8 " (20cm)
• 1 large tomato
• 1 medium onion
• 1/2 green bell pepper
• 2 cloves garlic
• 2 tbs fresh basil
• 2 tsp olive oil
• 2 tsp white Balsamic vinegar

 Instructions:

• Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
• Slice zucchini in half the long way and then into 1/4" (.6cm) slices. 
• Slice the pepper into strips. 
• Cut the onion in half, then slice. 
• Mince the garlic. 
• Cut the tomato into large chunks. 
• Heat medium nonstick over medium heat. 
• Add oil, onion, pepper and sauté until starting to get tender, about 5 minutes. 
• Add garlic, zucchini and sauté until zucchini starts to get limp, about 5 minutes.  Add tomato, basil, cover and cook until tomato gets soft, 4 - 7 minutes longer. 
• To finish:
• When barley is done put into a medium bowl. 
• When zucchini is done add to barley and gently stir in vinegar and serve.