Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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Comments (3)
Really tasty! Added more garlic & spices.
I really liked the dressing, but not crazy about it otherwise. I think part of the problem was that I overcooked the barley I was using, so everything was sort of mushy. Not sure if I’ll make it again.
I’m sure this is delicious as is, but I didn’t have shallots or tomatoes, so I just roasted red peppers and tossed all the vegetables with some salt, pepper, garlic powder and Trader Joe’s Mushroom powder. I think that is the beauty of roasted veggie bowls; you can just roast up whatever you have on hand that would go well together! Served it over a long-grain and wild rice blend and with the dressing and pine nuts it was super tasty, nutritious and filling. I added an extra handful of the garbanzo beans to the finished dish since there were extra from the can and I adore them.