1.  Bring 1 1/2 cups water to a boil in a medium saucepan.  Add barley and simmer covered for 35-40 minutes or until just tender.  Drain and set aside.

2.  Preheat oven to 400F.

3.  Heat oil in frying pan over medium heat.  Add onion and cook for 5 minutes, then add garlic, and remaining vegetables and chiles and cook for another 5 minutes.

4.  Add the barley to the frying pan and toss with the vegetable mixture.  Cook for 5 minutes, stirring occasionally.  Transfer to a bowl and let cool.

5.  In a large bowl, whisk the egg whites until soft peaks form - the mixture should be stiff, but not dry.  Stir a third of the egg whites into the cooled barley mixture.  Then fold in the remaining whites.  Fold in the goat cheese.  Season with black pepper.  Spoon the mixture into a buttered shallow ovenproof dish.  Bake until golden (about 20 minutes).