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Place the barley and 6 cups water in a saucepan. Bring the water to a boil, cover the pan with a lid, and simmer the barley for about 20 minutes, until tender. When the barley is cooked, drain it and run under cold water. Drain thoroughly and transfer to a large bowl.
Heat 2 tablespoons of the oil in a small skillet over low heat. Add garlic and cook for 2 minutes until golden brown. Transfer to the cooked barley and add bell peppers, zucchini, squash, carrots, green onions and parsley; set aside.
Whisk together vinegar, remaining 1/2 cup oil, salt and pepper. Drizzle over salad and toss to combine. Adjust seasonings to taste and serve on a bed of lettuce leaves.