Roasted Vegetables With Millet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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My friend found this recipe online (it was an adaptation of someone else's) and we threw in whatever was leftover in her fridge! So it's an adaptation of an adaptation. I haven't provided strict measurements because it's so loose-and that's part of the fun :) It's great with grilled fish! Read more ! Ingredients:
millet (or pearl couscous!) |
roasting vegetables--any combo you like but we used mushrooms, fennel, leeks, zucchini, cauliflower, and vine-ripened tomatoes |
fontina or other semi-soft white cheese |
longleaf parsley |
balsamic vinegar |
olive oil |
salt and pepper to taste |
Directions:
1. Start cooking the millet according to package directions and the servings you plan to make-but approx 3/4 cup per person
2. Oil up a large roasting pan with olive oil
3. Slice vegetables to approx. 1/2 inch thickness, and quarter the tomatoes-enough in total to equal about 3/4 cup per person
4. Place in pan in one layer, then lightly salt and sprinkle more olive oil on top
5. Pop in an oven that's been preheated to 400 degrees F
6. Drain the millet and set aside in a large bowl or serving platter.
7. Check on the veggies and give them a stir after 10 minutes, then up the temp to 450 degrees.
8. Grate the cheese (1 oz per person) and chop the parsley (2.5 teaspoons per person) and set aside in the fridge
9. Check the veggies again and when they are nicely browned on the edges remove from oven.
10. Remove broiled veggies with a spatula to get all the brown bits and toss into the millet.
11. 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.
12. Right before serving gently toss in the cold parsley and cheese and serve with a good coarse salt and cracked pepper.
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