On a crisp autumn afternoon, the sun filtered through the trees, casting a warm glow over my kitchen. I had just returned from the farmer’s market, my bags brimming with vibrant vegetables and a bag of golden millet that caught my eye. I had always been fascinated by millet, a tiny seed packed with nutrients and history. Inspired by the colors of the season, I decided to create a dish that would celebrate both the millet and the beautiful produce of the harvest.
This Golden Millet & Roasted Vegetable Medley is not just a meal; it’s a celebration of flavors and textures. The nutty, slightly sweet millet pairs beautifully with the earthy flavors of roasted vegetables and the zing of fresh herbs. A drizzle of lemon tahini dressing brings everything together for a delightful culinary experience.
Ingredients
1 cup millet
2 ½ cups vegetable broth or water
1 medium zucchini, diced
1 bell pepper (any color), diced
1 cup cherry tomatoes, halved
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon Tahini Dressing
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon maple syrup (optional)
1-2 tablespoons water (to desired consistency)
Salt to taste
Instructions
Preheat your oven to 425°F (220°C). While the oven is heating, rinse the millet under cold water. In a medium saucepan, combine the rinsed millet and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the millet is fluffy and the liquid is absorbed. Remove from heat and let it sit for a few minutes, then fluff with a fork.
While the millet cooks, prepare the roasted vegetables. In a large bowl, toss the diced zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper until well-coated. Spread the vegetables evenly on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
To make the lemon tahini dressing, whisk together tahini, lemon juice, maple syrup (if using), and enough water to reach your desired consistency. Season with salt to taste.
Once the millet and vegetables are ready, combine them in a large bowl, tossing gently to mix. Drizzle the lemon tahini dressing over the top and give it another gentle toss. Serve warm, garnished with fresh parsley, and enjoy this colorful, nutritious dish that brings a touch of autumn into your home.