Roasted summer veg and wheat berry salad

Roasted summer veg and wheat berry salad

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Makes 8 servings


  • 1 small eggplant, paysanne
  • 1 red onion, thinly sliced
  • 1 green pepper, large dice
  • 1 red pepper, large dice
  • 1 yellow pepper, large dice
  • 1 green zucchini, paysanne
  • 1 yellow zucchini, paysanne
  • ¼ cup grapeseed oil
  • 4 cups wheat berries, cooked
  • 1 bunch green onions, thinly sliced
  • 1 lemon zested and juiced
  • 1 cup sugar snap peas, diced
  • 3/4 cup chopped basil, mint and parsley
  • Sea salt to taste



  1. Preheat oven to 375°F and line 2 baking sheets with parchment paper.
  2. In a large bowl add eggplant, zucchinis, peppers and red onion.  Add 2 tbsp of grapeseed oil and toss until vegetables are completely coated.  Put on to baking sheets and place into the oven.  Roast until vegetables are tender and crispy, about 25 minutes.  Once roasted removed vegetables from oven, set aside and allow to cool.
  3. In a large bowl add wheat berries, roasted vegetables, remaining oil, green onions, lemon zest and juice, sugar snap peas, herbs and salt to taste.  Toss and serve.
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