Roasted Vegetables With Millet Recipe

How to make it

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• 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.