Pearl barley porridge with zucchini and tomatoes

Rinse the pearl barley, soak it in cold water for 3-4 hours, then drain the water.

Pour the grains into a pot, add 3 cups of hot salted water, and cook in a preheated oven.

Peel, wash, and finely chop the onion.

Wash the zucchini, peel the skin, and cut into small cubes.

Wash the tomatoes, pour boiling water over them, cool in cold water, peel the skin off, and cut into wedges.

Mix the porridge with vegetables, season with oil, salt it, and heat on low for 7-10 minutes.

Sprinkle with chopped parsley before serving.