Barley and “Meatballs”

Cook the barley according to package directions until tender, about 10-12 minutes, then drain and set aside.

Heat the vegetable oil in a large skillet over medium-high heat.

Add the vegetarian meatballs to the hot oil and cook for 3-4 minutes, shaking the pan occasionally, until they begin to brown on the outside.

Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to soften.

Drain the roasted red peppers and cut them into bite-sized pieces.

Add the cooked barley and the roasted red pepper pieces to the skillet, stirring gently to combine all ingredients.

Cook for 2-3 minutes, stirring occasionally, until the mixture is heated through.

Season with salt and freshly ground black pepper to taste.

Transfer to a serving dish and garnish generously with snipped parsley before serving.