Grilled Vegetable and Barley Salad

Ingredients

• 2 1⁄4 cups pearl barley
• 2 large zucchini, cut lengthwise into 1/2-inch-thick slices
• 1 medium eggplant, cut crosswise into 1/2-inch-thick slices
• 2 red bell peppers, stemmed, seeded, and halved
• 1⁄2 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1⁄4 cup fresh lemon juice
• 1 tsp. ground cumin
• 1⁄2 tsp. ground coriander
• 1 clove garlic clove, finely chopped
• 2 oz. feta cheese, cut into 1/2-inch cubes
• 1 cup loosely packed arugula
• 1 cup coarsely chopped cilantro
• 1 cup cup coarsely chopped Italian parsley
• 1⁄4 cup pistachios
• 4 scallions, thinly sliced
• 1 long red chile, stemmed, seeded, and finely chopped

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