Warm Barley-Vegetable Salad

Directions

In a large skillet or wok, combine the onion, 2 tablespoons of the broth or water, thyme and pepper flakes, and cook over medium-high heat for 10 minutes, or until onion is tender and just begins to brown, stirring occasionally.

Add the remaining broth or water, the squash and barley; cover and cook for about 5 minutes, or until squash is tender-crisp.

Add remaining ingredients, and stir thoroughly to combine.

Serve, or re-cover and refrigerate.

Bring almost to room temperature before serving.

NOTE: Patty pan, also known as white bush or scallop squash, also can be used.