- Divide the canola oil, thinly slice onion and mushrooms, chop garlic clove, cut zucchini into thin strips. Set aside.
- Take a saucepan; heat 1 tbsp oil over medium flame. Add barley to toast for 3 minutes. Add broth, let boil, simmer on reduced heat for 40 minutes or until barley is tender. Discard the excess broth, cover and leave warm.
- At the same time, take a large frying pan; heat up remaining oil into it. Add onion to lightly sauté for 5 minutes, stir continuously. Add red pepper, garlic and mushroom, sauté them also for 4 minutes.
- Add zucchini strips, balsamic vinegar and brown sugar, cook again for 5 minutes. Season now with pepper. Spread on top of barley and serve hot.