Smoky Millet and Roasted Vegetable Salad

Calories

Calories per serving: 300

Benefits

This Smoky Millet and Roasted Vegetable Salad is packed with nutrients and offers numerous benefits:

• • Excellent source of dietary fiber

• • Rich in vitamins and minerals

• • Gluten-free and vegan-friendly

• • Helps in weight management

• • Supports a healthy digestive system

Ingredients

• • 1 cup millet

• • 2 cups vegetable broth

• • 1 red bell pepper, sliced

• • 1 yellow bell pepper, sliced

• • 1 zucchini, sliced

• • 1 red onion, thinly sliced

• • 1 tablespoon olive oil

• • 1 teaspoon smoked paprika

• • 1/2 teaspoon garlic powder

• • Salt and pepper to taste

• • 1/4 cup fresh parsley, chopped

• • 2 tablespoons balsamic vinegar

Procedure

1. 1. Preheat your oven to 425°F (220°C).

1. 1. In a saucepan, combine millet and vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes or until millet is cooked and fluffy. Remove from heat and let it cool.

1. 1. Meanwhile, spread the sliced bell peppers, zucchini, and red onion on a baking sheet. Drizzle with olive oil, and sprinkle smoked paprika, garlic powder, salt, and pepper evenly over the vegetables.

1. 1. Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly charred.

1. 1. Once the millet has cooled, transfer it to a large salad bowl. Add the roasted vegetables and fresh parsley. Toss gently to combine.

1. 1. Drizzle balsamic vinegar over the salad and toss again to evenly coat all the ingredients.

1. 1. Adjust seasoning with salt and pepper if needed.

Making Time

Total making time: 45 minutes

Storing Instructions

This salad can be stored in an airtight container in the refrigerator for up to 3 days. It is best served fresh but will still taste delicious as leftovers.

Serving Instructions

Serve the Smoky Millet and Roasted Vegetable Salad chilled or at room temperature. Enjoy it as a main dish or as a side with grilled meats or protein of your choice.