Strawberry Yogurt Bark

If you’re looking for a healthy snack with some added protein for the kids this summer, you’ll love this strawberry yogurt bark! Yogurt Bark Strawberry Yogurt Bark is a delicious and healthy frozen treat that’s perfect for summer. It’s like…

If you’re looking for a healthy snack with some added protein for the kids this summer, you’ll love this strawberry yogurt bark! Yogurt Bark Strawberry Yogurt Bark is a delicious and healthy frozen treat that’s perfect for summer. It’s like a healthier chocolate bark, made with Greek yogurt, fresh strawberries, and sometimes other mix-ins, like […]

Broccoli Cauliflower Salad

This Broccoli Cauliflower Salad recipe is quick and easy, ideal for warmer weather or if you’re looking for a different way to prepare broccoli. Broccoli and Cauliflower Salad I love capers, which pair perfectly with the tangy lemon vinaigrette in this…

This Broccoli Cauliflower Salad recipe is quick and easy, ideal for warmer weather or if you’re looking for a different way to prepare broccoli. Broccoli and Cauliflower Salad I love capers, which pair perfectly with the tangy lemon vinaigrette in this light Broccoli Cauliflower Salad. The dressing makes any vegetable taste delicious and works wonderfully […]

Grilled Cabbage

This Grilled Cabbage recipe transforms a simple, budget-friendly veggie into a charred, smokey, and down-right delicious side dish!

The post Grilled Cabbage appeared first on Budget Bytes.

To me, it’s officially summertime the first time I smell fresh-cut grass AND someone grilling. As a devoted veggie lover, I don’t crave the typical BBQ meats, but I do crave this charred, smokey, and down-right delicious GRILLED CABBAGE! With a chili garlic glaze and crispy Parmesan crust, my recipe transforms this budget-friendly veggie into the star of any summer cookout.

Overhead view of grilled cabbage wedges topped with balsamic glaze, Parmesan, and fresh parsley.

Cabbage is one of my favorite vegetables of all time. Did you know it’s especially high in vitamins C and K? But I don’t need any further convincing – when grilled, the cabbage’s subtly sweet flavor and swoon-worthy texture make me fall even more in love with it. This grilled cabbage recipe MIGHT just be my favorite way to eat it (not including raw with hummus, of course). The charred edges and crisped-up Parmesan are to die for! 

And don’t get me started on the softened, thinner leaves combined with the thicker, still crispy outer layers – it’s seriously addictive.

Grilled Cabbage Ingredients

Here’s what you’ll need to make grilled cabbage:

  • Cabbage: Any whole head of cabbage will work! I had purple and green cabbage on hand, so I grilled both to show you how the different options turned out.
  • Garlic: Freshly minced garlic adds a ton of flavor to the grilled cabbage wedges.
  • Olive Oil: Helps the cabbage char and get those irresistible grill marks.
  • Salt and Pepper: Enhances the natural flavors of the cabbage.
  • Chili Flakes: Just a pinch adds a subtle heat to the glaze.
  • Parmesan Cheese: Adds to the crispy, crunchy texture of the cabbage by giving it a super addictive crust on all sides. If you’re dairy-free, you can leave it off.

What Else Can I Add?

Grilled cabbage is the perfect vessel for any seasoning your heart desires! Smoked paprika, ranch seasoning, or a sprinkle of your favorite BBQ rub are all great options if you want to mix the flavors up.

Top Tip

Before slicing, turn your cabbage upside down so the bottom of the stem is visible. Each grilled cabbage wedge should have a piece of that stem attached – it helps keep everything together while grilling. Slice directly through the stem when portioning out the cabbage!

Serving Suggestions

I love topping grilled cabbage with our balsamic glaze, extra Parmesan cheese, and fresh parsley. Then, I usually serve it with anything else I’ve cooked on the grill, like grilled salmon or grilled chicken, for the ultimate summer meal!

Side view of grilled cabbage wedges topped with balsamic glaze, Parmesan, and fresh parsley.
Print

Grilled Cabbage

This Grilled Cabbage recipe transforms a simple, budget-friendly veggie into a charred, smokey, and down-right delicious side dish!
Course Side Dish
Cuisine Amercian
Total Cost ($3.74 recipe / $0.62 serving)
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 servings (side dish)
Calories 109kcal

Equipment

Ingredients

  • 1 head cabbage (any kind!) cut into 6 wedges* $2.72
  • 1 garlic clove, minced $0.05
  • 3 Tbsp olive oil $0.36
  • 1 tsp sea salt $0.01
  • 1/2 tsp freshly cracked black pepper $0.11
  • 1 tsp chili flakes $0.13
  • 2 Tbsp grated Parmesan $0.36

Instructions

  • Peel away the outermost layers of cabbage and discard them.
  • Cut your cabbage into 2 inch wedges and shave off the very bottom of the stem so it’s nice and clean. I like to cut the cabbage in half first, so I have a steadier base to cut from. You will want to leave the stem intact when you cut your cabbage into wedges so it stays in one piece on the grill.
  • Whisk together the olive oil, minced garlic, sea salt, freshly cracked black pepper, chili flakes, and grated Parmesan in a small bowl.
  • Brush the Parmesan cheese mixture over all sides of each cabbage wedge.
  • Grill the cabbage on each side for 5-6 minutes each on a 400 degree grill. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. In my opinion, the more char, the better!
  • Dress each grilled cabbage wedge with a drizzle of our balsamic glaze and any additional Parmesan cheese you may have, and sprinkle 1 Tbsp freshly minced parsley on top (all optional). Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Yield depends on the size of cabbage you choose. I usually go for a smaller head of cabbage and end up with about 6-8 wedges total.

Nutrition

Serving: 1serving | Calories: 109kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Sodium: 450mg | Fiber: 4g
Overhead view grilled cabbage wedges on two plates, topped with balsamic glaze, Parmesan cheese, and fresh parsley.

how to make Grilled Cabbage – step by step photos

A hand peeling the outer leaves off a red cabbage.

Peel away the outermost layers of the cabbage to remove any wilted, tough, or damaged leaves, and discard them.

Green and red cabbage wedges on a chopping board.

Cut your cabbage into 2-inch wedges and shave off the bottom of each wedge to create a clean, flat edge. I like to cut my cabbage in half first; it makes slicing through the stem a bit easier. Turn the cabbage over, slice through the stem, and cut each half into equal-sized wedges. Keep the stem intact for easier grilling!

Olive oil, salt, Parmesan cheese, minced garlic, pepper, and chili flakes in a small bowl for grilled cabbage marinade.

In a small bowl, combine 3 Tbsp olive oil, 1 minced garlic clove, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp chili flakes, and 2 Tbsp grated Parmesan.

Green and red cabbage wedges topped with a Parmesan cheese mixture on a wooden chopping board.

Brush the Parmesan cheese mixture over all sides of each cabbage wedge.

Marinaded green and red cabbage wedges on a grill.

Heat your grill to 400°F. Carefully place each cabbage wedge onto the grill and cook for 5-6 minutes. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. In my opinion, the more char, the better!

Grilled cabbage wedges on a grill.

After 5-6 minutes, flip the cabbage wedges and continue cooking for an additional 5-6 minutes.

Grilled cabbage wedges on a grill ready to serve.

(Optional) Drizzle some balsamic glaze over the charred cabbage, top with additional Parmesan cheese (if you have some leftover), and sprinkle with 1 Tbsp freshly minced parsley.

Grilled cabbage wedges on a platter, topped with balsamic glaze, Parmesan cheese, and fresh parsley.

Serve this easy grilled cabbage during your next holiday BBQ, potluck, or grill night!

The post Grilled Cabbage appeared first on Budget Bytes.

Juicy Grilled Pork Chops

Juicy Grilled Pork Chops are brined in a saltwater solution and then seasoned with a flavorful dry rub to create the most delicious pork chops! Juicy Grilled Pork Chops Grilled pork chops are a classic for any outdoor cookout or summer dinner. I love t…

Juicy Grilled Pork Chops are brined in a saltwater solution and then seasoned with a flavorful dry rub to create the most delicious pork chops! Juicy Grilled Pork Chops Grilled pork chops are a classic for any outdoor cookout or summer dinner. I love their rich, savory flavor, juicy texture, and how easy they are […]

Sweet Corn Risotto

This Sweet Corn Risotto is infused with the flavors of summer! It’s comforting, simple, and budget-friendly cooking at its finest.

The post Sweet Corn Risotto appeared first on Budget Bytes.

Sweet Corn Risotto is a Summertime treat that shouldn’t be missed. Summer corn flavors infuse this entire dish when you use every scrap while cooking! Corn cobs that would normally be discarded bring extra sweetness and earthy flavor to this risotto, making each bite taste like pure farm-to-table bliss. And don’t even get me started on the texture combo. The kernels give the recipe a little crunch and freshness, while the creamy risotto is smooth and decadent – it’s giving budget-friendly… but make it summery!

A plate of sweet corn risotto.

What is Sweet Corn Risotto?

Oh, how I love a good risotto. This Italian dish is made from starchy, short-grain rice cooked in broth until all those lovely starches are released – giving the recipe its creamy, dreamy texture WITHOUT adding any cream. This sweet corn risotto is similar to my Parmesan risotto but with a summery twist! I shave the corn off the cob and use the bare cobs (yep, we use the whole cob here) to give the broth that sweet corn taste. White wine, butter, arborio rice, and Parmesan cheese round out the flavors, making this recipe a must-try this season.

Ingredients

Here’s what you’ll need to make sweet corn risotto:

  • Arborio Rice: This is the best, and most commonly used, rice for making risotto. It’s short-grain and super starchy. DON’T RINSE THE RICE before using it, or you’ll wash away some of the starch that makes risotto so creamy.
  • Corn Cobs: Use fresh corn cobs for this recipe, and save the cobs after you shave off the kernels. You can also use canned or frozen and thawed corn in a pinch (about 2 cups worth), but the broth won’t have the same fresh corn flavor without the cobs.
  • Sweet Onion: Choose a sweet onion, like Vidalia, Walla Walla, or Maui, if possible. They’re a bit milder and sweeter than yellow or white onions. However, yellow onions are typically cheapest- and they work great, too!
  • Butter: Use salted butter to give the risotto a little extra flavor.
  • White Wine: We don’t often add wine to our recipes because it hikes up the cost, so you can skip it if it’s not in your budget. However, if you can make it work, the wine adds a really nice depth of flavor. Use any crisp, dry white wine you like to drink. I usually use Pinot Grigio or Sauvignon Blanc. Don’t forget, you can freeze wine in ice cube trays for future recipes so nothing goes to waste!
  • Parmesan: The salty, nutty Parmesan cheese is the perfect finish to this summer corn risotto. 
  • Vegetable Broth: Use homemade vegetable broth or your favorite store-bought variety. I used bouillon to keep costs low.

What Else Can I Add?

This sweet corn risotto recipe is delicious as-is, but it’s also the perfect base for adding other ingredients. Here are a few ideas:

Time Saving Tip

This recipe is super simple to make, but risotto is a hands-on process – ain’t nobody denying that. You have to slowly add in the broth and continuously stir while it is absorbed until it’s time to add more. While it only takes about 20 minutes to do this, it’s not a recipe you can walk away from! To make things easier and save some time, I always prep the corn, onion, and shred the Parmesan in advance. They last well in the fridge, so all I have to do is add them in when it’s time to cook. Planning ahead helps!

Serving Suggestions

I love to serve my creamy corn risotto with roasted asparagus and tomatoes, quick garlic butter shrimp, or balsamic roasted vegetables.

How to Store Sweet Corn Risotto

This sweet corn risotto is best eaten fresh but can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop, stirring often, with a splash of broth or water to bring back its creamy texture. I don’t recommend freezing risotto purely because the texture doesn’t hold up well after thawing.

Sweet corn risotto in a skillet topped with fresh herbs.
Sweet corn risotto on a plate.
Print

Sweet Corn Risotto

This Sweet Corn Risotto is infused with the flavors of summer! It's comforting, simple, and budget-friendly cooking at its finest.
Course Main Course
Cuisine Italian
Total Cost ($9.37 recipe / $2.34 serving)
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings, about 1.5 cups per serving
Calories 494kcal

Ingredients

  • 3 corn cobs $0.99
  • ½ small sweet onion $0.94
  • 3 Tbsp salted butter, divided $0.42
  • 1 ½ cups arborio rice $2.28
  • ¼ cup white wine* $0.58
  • 5 cups vegetable broth $1.45
  • ½ cup shredded Parmesan cheese $2.71

Instructions

  • Cut corn from cobs and chop the bare cobs in half. Dice the onion, and gather white wine*, shredded Parmesan cheese, butter, and arborio rice.
  • Add bare cobs and veggie broth to a pot and bring to a simmer on low heat while you prepare the risotto:
  • Melt 2 Tbsp butter in a skillet over medium-high heat and cook the onion down until glossy.
  • Add arborio rice to butter and onion and toast for 1-2 minutes.
  • Add corn, cook for an additional minute.
  • Add white wine and cook down.
  • Add one ladle full of corn veggie broth and stir constantly. Wait until the broth is around 75% absorbed by the rice before adding the next ladle. Keep adding ladles of broth until all the stock is used and the risotto is creamy and complete. This step will take about 20 minutes in total.
  • Stir in 1 Tbsp butter and the Parmesan cheese. Serve with parsley or other fresh herbs (optional).

See how we calculate recipe costs here.

Notes

* If wine is not in your budget, it’s ok to skip it. If you can cook with wine, I recommend a crisp, dry white like a Sauvignon Blanc or Pinot Grigio. An unoaked Chardonnay would also work in this risotto! There are super affordable bottles out there that are great for cooking ($5 for Yellowtail and even less dough needed if you pick up a single serving mini bottle!) Did you know you can also freeze wine in ice cube trays for cooking later, so you never waste a bottle?

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 81g | Protein: 11g | Fat: 13g | Sodium: 1475mg | Fiber: 4g
A fork scooping some sweet corn risotto off a plate.

how to make SWEET CORN RISOTTO – step by step photos

A knife slicing kernels off a corn cob into a bowl.

Using a sharp knife, cut the corn from 3 cobs into a large bowl. Carefully chop the bare cobs in half and set the corn kernels to one side for now.

The ingredients to make summer corn risotto.

Dice ½ a small, sweet onion into small pieces. Gather ½ a cup of Parmesan cheese, 3 Tbsp of salted butter (divided), a ¼ cup of white wine (if using), and 1½ cups of arborio rice.

Bare corn cobs and vegetable broth in a pot.

Add the halved corn cobs into a pot and cover with 5 cups of veggie broth. Bring the broth to a simmer over low heat while you prepare the risotto.

Melted butter and diced onion in a skillet.

Add 2 Tbsp of salted butter to a large skillet over medium-high heat. Once melted, add the diced onion to the butter and cook down until glossy. We don’t want the onion to brown or caramelize; we just want it to become fragrant and soft.

Arborio rice added to diced onions in a skillet.

Add 1½ cups of arborio rice to the skillet with the butter and onions. Allow the rice to toast for 1-2 minutes, stirring occasionally.

Corn kernels added to arborio rice to make sweet corn risotto in a skillet.

Pour the previously prepared corn kernels into the skillet and cook for another minute.

White wine being poured into arborio rice and corn kernels in a skillet.

Add a ¼ cup of white wine to the skillet to release any browned bits from the bottom of the pan (known as deglazing). Stir and allow the wine to cook down for 1-2 minutes.

A ladle adding vegetable broth to sweet corn risotto in a skillet.

Slowly ladle 1 cup of hot corn veggie broth into the skillet with the rice, and stir until about 75% of the liquid has been absorbed.

A wooden spoon stirring sweet corn risotto in a skillet.

Add 1 ladle of broth at a time, stirring often, until the rice has mostly absorbed all 5 cups. This will take about 20 minutes in total. Your rice should be al dente, meaning it still has a slight bite to it. The risotto should also be creamy and not soupy.

A cube of butter and shredded parmesan cheese added to sweet corn risotto in a skillet.

Add 1 Tbsp of salted butter and ½ a cup of shredded Parmesan cheese to your summer corn risotto and stir until well combined.

Creamy sweet corn risotto in a skillet.

Serve hot and (optional) garnish with parsley or other fresh herbs.

Overhead view of sweet corn risotto in a skillet.

There’s nothing quite like a creamy bowl of sweet corn risotto to fill your belly on a late summer night!

The post Sweet Corn Risotto appeared first on Budget Bytes.

Grilled Eggplant with Feta

If you need an easy side dish this summer, this grilled eggplant with feta cheese is great with anything you’re grilling. Grilled Eggplant with Feta This grilled eggplant is a really simple summer side dish, the flavor of the oregano comes through, and…

If you need an easy side dish this summer, this grilled eggplant with feta cheese is great with anything you’re grilling. Grilled Eggplant with Feta This grilled eggplant is a really simple summer side dish, the flavor of the oregano comes through, and it doesn’t need any garnish—though a little more dried oregano sprinkled over […]

Korean Chicken

These grilled Korean Chicken Breasts are juicy, sweet, and spicy! I grill them all year, using my indoor grill pan when it’s cold. Korean BBQ Chicken Breasts I love Korean food, and this Korean BBQ Chicken Breast recipe is no exception! The marinade tr…

These grilled Korean Chicken Breasts are juicy, sweet, and spicy! I grill them all year, using my indoor grill pan when it’s cold. Korean BBQ Chicken Breasts I love Korean food, and this Korean BBQ Chicken Breast recipe is no exception! The marinade transforms boring chicken breasts into a delicious meal that is great served […]

Grilled Vegetables

With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!

The post Grilled Vegetables appeared first on Budget Bytes.

There is no summertime meal that cannot be improved with a heaping side of perfectly Grilled Vegetables! These grilled veggies take very little prep time, and they’re the best option on fridge clean out day (which makes my busy life 100x easier and saves me money!). I’ve perfected grilling all kinds of vegetables including peppers, onion, zucchini, squash, and mushrooms for the ultimate Summer feast. Each healthy bite is infused with a smokey, summery flavor, and this recipe seriously couldn’t be any easier.

A plate of grilled vegetables.

Grilling vegetables to perfection takes practice, but with this very simple and quick method, I promise you’ll never serve another soggy vegetable again. The secret? Less is more! Get that grill nice and hot to achieve those stunning grill marks. Bell peppers, tomatoes, zucchini, mushrooms, and yellow squash soften quickly, so they only need a few minutes on each side. The onions take a little longer to get those caramelized edges we all love – so they go on first!

Any leftovers can be added to all kinds of salads, pasta salads, sandwiches, and more. I could go on all day about the virtues of grilled vegetables, but I’ll spare you and let my easy recipe do the talking!

Ingredients for Grilled Vegetables

Here’s what you’ll need to make the best grilled vegetables EVER:

  • Vegetables: In my opinion, bell peppers, red onion, vine-ripened tomatoes, whole mushrooms, zucchini, and yellow squash are some of the best veggies to grill. They hold up well and cook quickly!
  • Olive Oil: The base of my marinade and stops the vegetables from sticking to the grill.
  • Steak Seasoning: This quick-fix shortcut adds plenty of flavor without any extra effort on your part.
  • Garlic: Freshly minced garlic adds an unbeatable depth of flavor.
  • Sugar: Just a pinch. It helps the veggies caramelize and get those beautiful grill marks.

Should I Boil Vegetables Before Grilling?

Please DON’T boil any of the veggies in this recipe before grilling! You’ll have a huge mess on your hands. Trust me, the high heat of the grill will cook them quickly and evenly without any need for pre-cooking. I’d only suggest parboiling denser vegetables like potatoes or carrots because they need more time to cook through. But for the vegetables in this recipe, grilling them directly is the way to go.

Top Tip

My rule for cooking vegetables using any technique is always: less is more! If you think they’re done, pull them off. There’s nothing wrong with a little crunch. It’s always preferred to an over-cooked, soggy veggie. Seriously, don’t stress over a side dish when you have a fun cookout happening in the background!

Serving Suggestions for grilled vegetables

I couldn’t help but make a big bowl of our chimichurri sauce to serve with this recipe for grilled vegetables. It’s tangy and goes perfectly with the smoky flavors from the veggies. Add in some grilled chicken and stovetop baked beans, and you’ve got yourself an easy summer dinner!

Overhead view of a plate of grilled vegetables with some tongs grabbing the zucchini.

Storage Instructions

This grilled vegetables recipe is great for making ahead of time. Once cooled, store them in an airtight container in the fridge for 3-4 days. I like to add them cold to salads or sandwiches, but you can also reheat them in a pan or on the grill for a few minutes until heated through.

Favorite Cost effective grill

When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon. We have been super happy with it in the Budget Bytes kitchen.

The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand.

Overhead view of a plate of grilled vegetables.
Print

Grilled Vegetables

With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!
Course Side Dish
Cuisine Amercian
Total Cost $7.64 recipe / $0.95 serving
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 8 servings (side dish)
Calories 67kcal

Equipment

Ingredients

  • 8 mini bell peppers (or 2 large bell peppers cut into ¼s) $1.44
  • 1 zucchini $0.93
  • 1 red onion $1.23
  • 6-8 cherry tomatoes, whole on vine* $1.66
  • 8 mushrooms** $1.04
  • 1 yellow squash $0.89
  • 1 ½ Tbsp olive oil $0.27
  • 1 clove garlic, minced $0.05
  • 1 tsp steak seasoning $0.12
  • ½ tsp sugar $0.01

Instructions

  • Slice zucchini lengthwise, about ¼ thick, using a mandoline on the thickest setting or a knife. Cut red onion into thick rings, destem mushrooms, and cut yellow squash into thick discs, about ¼ thick. Rinse bell peppers and cherry tomatoes.
  • Whisk together olive oil, minced garlic, ½ tsp steak seasoning, and sugar in a bowl.
  • Brush olive oil mixture over the veggies.
  • Add onions to the grill while preheating to 400 degrees. Add all other veggies to the grill and grill for 4 minutes, until you get distinct grill marks.
  • Flip and grill for an additional 3-4 minutes or until veggies are done to your liking. I like my grilled vegetables to still have some bite to them, so I am careful to not overcook them! Onions can cook a bit longer and become nice and sweet when they cook down a bit (and help flavor the grill for the other veggies as well!)
  • Sprinkle on the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri!

See how we calculate recipe costs here.

Notes

*You can use any tomato instead of the cherry tomatoes on the vine, but I recommend leaving them whole. The outside will get some nice color, and the inside will be warm and flavorful. They may burst a little but will remain mostly intact if you are gentle with them.
**You can substitute any mushroom for the baby bella mushrooms. Mushrooms are forgiving when it comes to grilling, and they all taste amazing, pretty much no matter what!
This recipe serves 8 people as a side, about 1.5 cups of veggies per person.

Nutrition

Serving: 1serving | Calories: 67kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Sodium: 10mg | Fiber: 3g
Side view of a plate of grilled vegetables.

how to make Grilled Vegetables – step by step photos

Overhead view of chopped vegetables on a wooden chopping board.

Rinse all your veggies under cold water, excluding the onion. Pat them dry before chopping.

Using a knife or a mandoline slicer on the thickest setting, cut 1 zucchini lengthwise, about ¼ inch thick, and remove both ends. Remove the dry skin from 1 red onion and cut it into thick rings. Next, remove the stem from 8 whole mushrooms and cut 1 yellow squash into ¼ inch thick discs. The 8 mini bell peppers should be left whole, and the 6-8 vine tomatoes should still be attached to the vine.

Marinade ingredients for grilled vegetables in a bowl.

In a small bowl, whisk together 1 ½ Tbsp of olive oil, 1 minced garlic clove, ½ tsp of steak seasoning, and ½ tsp sugar.

Sliced vegetables brushed with a marinade.

Brush the olive oil marinade over your veggies, covering all sides.

Overhead view of sliced red onions on a grill.

Add the sliced onion rings to your grill as it preheats to 400°F.

Overhead view of sliced vegetables on a grill.

Once the grill is fully heated, flip the onions and place the remaining veggies on the grill. Grill the vegetables for about 4 minutes until you get distinct grill marks.

Grilled vegetables on a grill being flipped with tongs.

Flip the vegetables and grill them for an additional 3-4 minutes or until they’re cooked to your liking. I like my grilled veggies to still have some bite, so I’m careful not to overcook them! I like the onions to cook for the longest as they become nice and sweet when they cook down (and they help flavor the grill for the other veggies!).

Overhead view of grilled vegetables on a grill.

When the vegetables are cooked to your liking, sprinkle over the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri.

Overhead view of a plate of grilled vegetables.

No summer BBQ is complete without a generous serving of these easy grilled vegetables!

The post Grilled Vegetables appeared first on Budget Bytes.

Barley Salad

This Barley Salad recipe combines tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad.

The post Barley Salad appeared first on Budget Bytes.

I love a healthy salad with tons of texture, and this Barley Salad recipe is a fresh and juicy flavor bomb! I combined the bold Mediterranean flavors of tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad. Tossed in a tangy and herbaceous dressing, this salad is the perfect side for any meal!

overhead view of barley salad in a bowl.

What Is Barley?

Barley is a chewy and nutty cereal grain that is rich in fiber and minerals and is the base of this hearty grain salad. This barley salad is similar to our couscous salad but packed with even more wholesome veggies and feta cheese!

Ingredients for Barley Salad

Here’s what you’ll need to make barley salad:

  • Quaker Oats Quick Pearled Barley: This type of barley has already been hulled, steamed, and polished, so it cooks much faster. If using hulled barley, you’ll need to increase the cooking time significantly.
  • Grape Tomatoes: Add a pop of fresh, juicy flavor.
  • Kalamata Olives: Add a briny flavor.
  • Cucumber: Adds freshness and crunch.
  • Red Bell Pepper: Adds sweetness and crunch.
  • Zucchini: Adds a mild and sweet flavor.
  • Red Onion: Adds a bit of bite!
  • Feta Cheese: Adds creaminess and tanginess to the salad.
  • Fresh Parsley: Adds freshness and color to the dressing.
  • Lemon: I use the juice and zest to make the dressing fresh and zippy!
  • Sugar: Adds a touch of sweetness to the dressing.
  • Spices: Salt, black pepper, and garlic powder add savory flavor to the dressing.
  • Dijon Mustard: Adds a touch of tanginess and spice to the dressing.
  • Red Wine Vinegar: Enhances the tanginess of the dressing.
  • Olive Oil: Helps emulsify the dressing and tone down the acidity.

Storage Instructions

Store leftover barley salad in an airtight container in the refrigerator for up to 5 days. I prefer to enjoy this salad chilled straight from the fridge!

Tips and Notes

  • If you’re in a rush, you can quickly cool the barley by rinsing it in a colander under cold water, and then draining well.
  • For a gluten-free option, swap the barley for brown rice or quinoa (cooked according to the package).
  • If your red onions are particularly strong, you can soak the cut pieces in ice water for 10 minutes to mellow them out.
holding a forkful of barley salad over a serving in a bowl.
overhead view of barley salad in a bowl.
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Barley Salad Recipe

This Barley Salad recipe combines tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad.
Course Salad
Cuisine Mediterranean
Total Cost ($16.94 recipe / $1.69 serving)
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 (1.5 cups each)
Calories 211kcal

Ingredients

Salad Ingredients:

  • 11 oz. box Quaker Oats Quick Pearled Barley $2.74
  • 1/4 tsp sea salt $0.01
  • 1 cup grape tomatoes, halved $1.98
  • 1/4 cup chopped pitted kalamata olives $1.04
  • 1 cucumber, peeled and diced $0.64
  • 1 red bell pepper, diced $1.48
  • 1 small zucchini, diced (about 1 cup) $0.93
  • 1/2 red onion, diced $0.46
  • 5 oz. crumbled feta cheese (about 1/2 cup) $2.88

Dressing Ingredients:

  • 3 Tbsp minced fresh parsley $0.32
  • 1 lemon, juiced and zested $0.50
  • 1 Tbsp sugar $0.04
  • 1 tsp salt $0.02
  • 1/2 tsp black pepper $0.10
  • 1 Tbsp Dijon mustard $0.06
  • 1 tsp garlic powder $0.15
  • 2 Tbsp red wine vinegar $0.32
  • 3 Tbsp olive oil $0.54

Instructions

  • Stir 2 cups of quick barley into 4 cups of briskly boiling water with 1/4 tsp sea salt.
  • Reduce heat to a simmer and cover, cooking for 10 minutes. Remove from heat and let stand 5 minutes. Fluff finished quick barley with a fork and allow it to cool while you prep your veggies.
  • Halve the grape tomatoes; strain and portion the chopped kalamata olives; peel and the dice cucumber; and seed and dice the red bell pepper, zucchini, and red onion. Crumble 1/2 cup of feta cheese and set aside.
  • Mince the parsley; zest and juice the lemon; and gather the sugar, salt, pepper, Dijon mustard, and garlic powder.
  • Whisk the red wine vinegar, olive oil, parsley, lemon juice, lemon zest, sugar, salt, pepper, mustard, and garlic powder together.
  • Combine the cooked and cooled quick barley, all prepped vegetables, crumbled feta cheese, and dressing in a large mixing bowl.
  • Toss everything to combine. Add salt and pepper if needed. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 211kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Sodium: 528mg | Fiber: 6g
overhead view of a serving of barley salad in a white bowl topped with feta.

how to make Barley Salad – step by step photos

barley cooking in a pot of boiling water.

Stir 2 cups of quick barley into 4 cups of briskly boiling water with 1/4 tsp sea salt.

cooked fluffed barley in a pot.

Reduce the heat to a simmer and cover, cooking for 10 minutes. Remove from heat and let stand for 5 minutes. Fluff finished quick barley with a fork and allow it to cool while you prep your veggies.

diced vegetables on a cutting board.

Halve 1 cup grape tomatoes; strain and portion 1/4 cup chopped kalamata olives; peel and dice 1 cucumber; and seed and dice 1 red bell pepper, 1 small zucchini, and 1/2 red onion. Crumble 1/2 cup of feta cheese and set aside.

dressing ingredients in individual bowls.

Mince 3 Tbsp parsley; zest and juice 1 lemon; and gather 1 Tbsp sugar, 1 tsp salt, 1/2 tsp pepper, 1 Tbsp Dijon mustard, and 1 tsp garlic powder.

dressing for barley salad in a white bowl.

Whisk 2 Tbsp red wine vinegar, 3 Tbsp olive oil, parsley, lemon juice, lemon zest, sugar, salt, pepper, mustard, and garlic powder together.

pouring dressing. over barley salad in a white bowl.

Combine the cooked and cooled quick barley, all prepped vegetables, crumbled feta cheese, and dressing in a large mixing bowl.

tossed barley salad in a white bowl.

Toss everything to combine. Add salt and pepper if needed. Enjoy!

closeup of barley salad in a white bowl.

Enjoy this rich and filling barley salad with your next healthy meal!

The post Barley Salad appeared first on Budget Bytes.

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