Miso Roasted Vegetable Bowls

1. Preheat oven to 425°F. Spread chickpeas in a 15x10-inch baking pan. Drizzle with 1 Tbsp. of the vegetable oil; toss to coat. Meanwhile, line another 15x10-inch baking pan with foil. Spread broccoli, asparagus, squash, and onion in prepared pan. Drizzle with remaining 1 Tbsp. vegetable oil and sprinkle with salt and pepper; toss to coat.

2. Roast on separate oven racks 15 to 20 minutes or until chickpeas are crisp and vegetables are tender and light brown, switching pan positions on racks once.

3. In a small bowl combine miso paste, the water, sesame oil, and ginger. Drizzle over roasted vegetables; toss to coat. In a large bowl combine barley, cilantro, vinegar, and honey.

4. To serve, divide barley mixture, roasted vegetables, and chickpeas among bowls.

To Cook Barley

In a medium saucepan combine 3 cups water and 3/4 cup regular pearled barley. Bring to boiling; reduce heat. Simmer, covered 45 minutes or until tender; drain.