Preheat the oven to 200°C (400°F). Add tomatoes, courgette, and pepper to a roasting tray. Season with salt, pepper, smoked paprika, thyme, and olive oil. Toss and roast for 30 minutes.

Heat a large pot over medium heat. Add vegan butter and sauté the shallot for 4 minutes until softened. Add garlic and cook for 1–2 minutes.

Stir in the pearl barley and toast for 1–2 minutes.

Pour in the white wine and simmer until mostly absorbed.

Dissolve the stock cube in boiling water. Add dried thyme, then gradually add stock one cup at a time, stirring occasionally, until absorbed.

Add salt and black pepper, cover with a lid, and simmer for about 15 minutes.

Once the barley is tender and creamy, stir in the roasted vegetables, gently mashing the tomatoes to release their juices.

Taste and adjust seasoning. Serve topped with parsley and extra black pepper if desired.