Mediterranean Eggplant and Barley Salad

Preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper.

Spread in 2 oiled large shallow (1-inch-deep) baking pans.

Roast vegetables, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total.

Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking.

Cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute.

Add barley and cook, stirring until well coated with oil, 2 minutes more.

Add broth and water and bring to a boil.

Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes.

Remove from heat and let stand, covered, 5 minutes.

Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl.

Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well.

Serve with cheese slices.