Instructions: Preheat oven to 425. Line baking sheet with foil. Place tomatoes on foil cut-side up. Drizzle with 1 1/2 tsp oil; sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Roast until softened, 25-30 minutes. Cut tomatoes in half lengthwise; reserve. Meanwhile, cook barley according to package directions. Grate 1/2 tsp zest from orange. Peel and section orange. In large serving bowl combine vinegar and zest with remaining salt and pepper. Slowly whisk in remaining oil until mixture thickens slightly; stir in basil. Add tomatoes, barley and orange sections; toss to combine. Serve warm.

Yield: 4 servings

*Note: If you cant find quick-cooking barley near the rice pilaf mixes in your supermarket, use pearl barley and cook according to package directions. The recipe will take about 20 minutes longer.

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