Last weekend I spent some time making these creative stuffed zucchinis. The filling is quite simple and reminded me of how much I need to use barley more often in my vegetarian cooking.
The one modification I would make is to use bell peppers instead of the zucchini. The filling needed something a bit more flavorful than zucchini. Use what is fresh and local, but if you have either option a crunchy colorful bell pepper is a better choice.
For the Recipe: Barley and Herb-Stuffed Vegetables.