Ingredients:

  • 1 cup (180g) millet
  • 2 cups (475ml) vegetable broth or water
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 medium red onion, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
  • 3 tablespoons olive oil for dressing
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Rinse the millet under cold water and drain.
  3. In a medium saucepan, combine millet and vegetable broth (or water). Bring to a boil, then reduce heat and simmer for 15-20 minutes until fluffy.
  4. While the millet cooks, prepare the vegetables: toss diced bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper on a baking sheet.
  5. Roast the vegetables in the preheated oven for 20-25 minutes until tender and lightly caramelized.
  6. In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
  7. Once the millet is cooked, fluff with a fork and let it cool slightly.
  8. Combine the cooked millet, roasted vegetables, and dressing in a large bowl. Toss gently to combine.
  9. Garnish with fresh parsley before serving.