Prepare barley according to package directions.
Drain and cool.
Pre-heat oven to 400°F. Combine tomatoes, carrots and peppers in a large bowl.
Coat with 3 seconds of olive oil spray and mix well.
Place vegetables on a flat non-stick oven pan and roast for 30 minutes, or until tender.
When vegetables are cooked, add no-salt herb seasoning and fresh dill.
While vegetables are cooking, season steak with black pepper, onion powder and garlic powder.
Place steak in center of grid over medium, ash-covered coals.
Grill uncovered 13 to 16 minutes for medium rare to medium doneness, turning occasionally.
Let rest for 5-10 minutes before slicing.
Slice on the bias into ¼” strips.
On large plates, layer the following:
1 ½ cups romaine lettuce, ¼ of the steak, ¼ of the vegetable mix and ¼ of the barley.
Top with 2 tablespoons of salad dressing.
Cut the whole wheat pitas in half and cut each half into 3 equal sized wedges.
Garnish each plate with three wedges of pita bread.
Each serving provides:
An excellent source of vitamins A and C, folate, magnesium, potassium and fiber, and a good source of calcium.
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.