Preheat the oven to 200 °C top/bottom heat. Thoroughly rinse the pearl barley in a sieve under cold water. Then cook in plenty of lightly salted water for approx. 20 to 25 minutes until al dente, drain, and let cool until lukewarm.

Wash the zucchini and cut into bite-sized half-moons. Halve the cherry tomatoes and slice the red onion into thin wedges. Spread all the vegetables on a baking sheet lined with baking paper, drizzle with 2 tbsp of olive oil, and season with salt and pepper. Roast in the hot oven for approx. 18 to 20 minutes until lightly browned and juicy.

Meanwhile, toast the pine nuts in a small dry pan over medium heat until golden brown and set aside. For the dressing, finely chop the garlic and whisk together with the remaining 2 tbsp of olive oil, balsamic vinegar, salt, and pepper in a large bowl.