Ingredients:
- roasting vegetables--any combo you like but we used mushrooms, fennel, leeks, zucchini, cauliflower, and vine-ripened tomatoes
- longleaf parsley
Directions:
- Start cooking the millet according to package directions and the servings you plan to make-but approx 3/4 cup per person
- Oil up a large roasting pan with olive oil
- Slice vegetables to approx. 1/2 inch thickness, and quarter the tomatoes-enough in total to equal about 3/4 cup per person
- Place in pan in one layer, then lightly salt and sprinkle more olive oil on top
- Pop in an oven that's been preheated to 400 degrees F
- Drain the millet and set aside in a large bowl or serving platter.
- Check on the veggies and give them a stir after 10 minutes, then up the temp to 450 degrees.
- Grate the cheese (1 oz per person) and chop the parsley (2.5 teaspoons per person) and set aside in the fridge
- Check the veggies again and when they are nicely browned on the edges remove from oven.
- Remove broiled veggies with a spatula to get all the brown bits and toss into the millet.
- Mix up a 2 to 1 mixture of oil and balsamic to very lightly coat - for 4 servings about 3-4 tablespoons - and mix gently.
- Right before serving gently toss in the cold parsley and cheese and serve with a good coarse salt and cracked pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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