This Millet and Roasted Vegetable Bake is a hearty and nutritious casserole that’s perfect for a family dinner or a potluck. Combining the nutty flavor of barnyard millet with roasted vegetables and a savory cheese topping, this dish is both delicious and wholesome. Let’s get started!

Ingredients:

For the Roasted Vegetables:

• 1 large zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large carrot, diced
• 1 red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Millet:

• 1 cup barnyard millet
• 2 cups vegetable broth or water
• 1/4 teaspoon salt

For the Bake:

• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/2 cup milk or cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Roast the Vegetables:
   • Preheat your oven to 400°F (200°C).
   • In a large bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, carrot, and red onion.
   • Drizzle with olive oil and sprinkle with dried oregano, dried thyme, salt, and pepper. Toss to coat.
   • Spread the vegetables in a single layer on a baking sheet.
   • Roast in the preheated oven for 20-25 minutes, until the vegetables are tender and lightly browned.
2. Cook the Millet:
   • Rinse the barnyard millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 2 cups of vegetable broth or water and 1/4 teaspoon salt to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the liquid is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
3. Prepare the Bake:
   • Reduce the oven temperature to 350°F (175°C).
   • In a large mixing bowl, combine the cooked millet and roasted vegetables.
   • In a separate bowl, whisk together the eggs, milk or cream, garlic powder, onion powder, salt, and pepper.
   • Pour the egg mixture over the millet and vegetables, and mix well to combine.
   • Stir in half of the grated mozzarella cheese.
4. Assemble the Casserole:
   • Transfer the mixture to a greased 9×13-inch baking dish.
   • Sprinkle the top with the remaining mozzarella cheese and the grated Parmesan cheese.
5. Bake the Casserole:
   • Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the bake is set.
6. Serve:
   • Allow the bake to cool slightly before slicing.
   • Garnish with fresh parsley or basil and serve warm.

Tips and Variations:

• Different Millets: Substitute barnyard millet with foxtail, proso, or pearl millet for varied textures and flavors.
• Add Protein: Include cooked chicken, tofu, or chickpeas for a protein boost.
• Cheese Options: Use other cheeses like cheddar, feta, or goat cheese for different flavor profiles.
• Make Ahead: Prepare the casserole in advance and bake just before serving for a quick and easy meal.

Enjoy this Millet and Roasted Vegetable Bake as a flavorful and nutritious casserole that’s perfect for any occasion. Its combination of tender roasted vegetables and hearty millet will make it a favorite in your household. Happy cooking!