2 (6-inch) whole wheat pitas lightly toasted, cut into 6 wedges each
2 medium green bell peppers cut into 1-inch pieces
2 teaspoons sodium-free herb seasoning
4 cups Romaine lettuce
4 large Roma tomatoes cut into wedges
8 ounces baby carrots peeled
olive oil spray
Prepare barley according to package directions. Rinse, drain, and allow to cool.
Preheat oven to 400°F.
In a medium bowl, add the olive oil, herb seasoning, and dill, and whisk until emulsified. Add the tomatoes, carrots, and peppers and mix until well coated. Place the vegetables on a flat, nonstick oven pan and roast for 30 minutes or until tender.
Preheat the grill.
Season the steak with black pepper, onion powder, and garlic powder. Grill the steak over medium, ash-covered coals. Grill uncovered, for 5-7 minutes on each side for medium-rare, turning once. Remove the meat from the grill, allow to rest, covered, for 5 minutes before slicing.
Divide the lettuce leaves between 4 dinner plates. Top the lettuce with even amounts of the barley, vegetables, and steak. Top each serving with 2 tablespoons of the dressing and the toasted pita bread.
For safe meat preparation, reference the USDA website.