Mediterranean Millet Porridge with Roasted Vegetables

Ingredients

• 1 cup Millet
• 3 cups Vegetable Broth
• 3 tablespoons Olive Oil
• 1 medium Eggplant
• 1 medium Zucchini
• 1 medium Bell Pepper (Red or Yellow)
• 1 medium Red Onion
• 3 cloves Garlic
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Fresh Basil

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 1 medium eggplant, 1 medium zucchini, 1 medium bell pepper, and 1 medium red onion into bite-sized pieces, about 1-inch cubes. Peel and mince the 3 cloves garlic.
3. 3In a large bowl, combine the cut vegetables, minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2 tablespoons of the 3 tablespoons olive oil and toss everything together until the vegetables are evenly coated.
4. 4Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until the vegetables are tender and have slightly browned edges.
5. 5While the vegetables are roasting, place 1 cup of millet and 3 cups of vegetable broth in a large heavy-bottomed pot. Bring the mixture to a boil over medium-high heat.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes, or until the millet is tender and all the liquid has been absorbed. Stir occasionally to prevent sticking.
7. 7Remove the pot from the heat. Stir in the remaining 1 tablespoon of the 3 tablespoons olive oil into the cooked millet porridge until it is creamy.
8. 8Serve the millet porridge immediately, topped with the roasted vegetables and sprinkled with 2 tablespoons of fresh basil.

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