Delight in the combination of nutty millet and roasted vegetables with this roasted veggie millet medley. This dish is not only nutritious but also bursting with flavors and colors, making it a perfect meal for any time of the day. Whether as a main course or a hearty side, this recipe is sure to please. Let’s get cooking!

Ingredients:

• For the Millet:
  • 1 cup millet
  • 2 cups vegetable broth or water
  • 1/4 teaspoon salt
• For the Roasted Vegetables:
  • 1 large sweet potato, diced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, sliced
  • 1 red onion, chopped
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
• For the Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • 1 clove garlic, minced
  • Salt and pepper to taste
• For Garnish:
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup crumbled feta cheese (optional for vegan, use plant-based cheese)
  • 1/4 cup toasted pumpkin seeds or sunflower seeds

Instructions:

1. Cook the Millet:
   • Rinse the millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring the 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.
2. Roast the Vegetables:
   • Preheat your oven to 400°F (200°C).
   • In a large mixing bowl, combine the diced sweet potato, chopped bell peppers, sliced zucchini, chopped red onion, and halved cherry tomatoes.
   • Drizzle with 2 tablespoons of olive oil and sprinkle with dried oregano, dried thyme, garlic powder, salt, and pepper. Toss to coat evenly.
   • Spread the vegetables in a single layer on a baking sheet.
   • Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
3. Prepare the Dressing:
   • In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper until well combined.
4. Assemble the Medley:
   • In a large bowl, combine the cooked millet and roasted vegetables.
   • Drizzle the dressing over the millet and vegetables, and toss gently to combine.
5. Garnish and Serve:
   • Transfer the millet medley to serving bowls or plates.
   • Garnish with chopped fresh parsley, crumbled feta cheese (if using), and toasted pumpkin seeds or sunflower seeds.

Tips and Variations:

• Extra Protein: Add chickpeas, lentils, or grilled chicken for a protein boost.
• Different Veggies: Use seasonal vegetables like butternut squash, eggplant, or broccoli.
• Vegan Option: Omit the feta cheese or use a vegan cheese alternative.
• Make Ahead: Cook the millet and roast the vegetables in advance. Combine and dress just before serving.

Enjoy this roasted veggie millet medley as a delicious and healthy meal that’s perfect for any occasion. The combination of nutty millet, flavorful roasted vegetables, and tangy dressing makes for a delightful and satisfying dish. Happy cooking!