1zucchinimedium - sliced lengthwise 1/2 inch thick
1yellow summer squashmedium - sliced lengthwise 1/2 inch thick
½red pepperseeded
½yellow pepperseeded
1onionmedium - cut in half
2tbspoilolive or coconut, melted
Dried herbssuch as oregano, marjoram or thyme
Salt and pepper
Sunflower and/or pumpkin seeds
Ingredients for Basil Dressing
1cupbasil leaves
1tbsp.fresh lemon juice
1tbspapple cider vinegar
½tspsalt
¼cupolive oil
Pepper to taste
Instructions
Directions for Salad
In a medium saucepan add the millet, water and salt. Bring to a boil over high heat, then reduce heat to medium low, cover and cook until tender, about 15 minutes. Remove saucepan from heat and let stand, covered, for 10 minutes. Fluff the millet with a fork, then cool to room temperature.
Heat grill to medium. Brush the sliced zucchini, yellow squash, pepper and onion with oil, then season with a sprinkling of dried herbs and salt and pepper. Grill the vegetables, turning once, until slightly tender and a bit charred, about 6 to 8 minutes. Cut the cooked vegetables in to bite sized pieces.
Into a large bowl add the millet, grilled vegetables and drizzle over with the dressing. Toss gently to combine, sprinkle with seeds and serve.
Leftovers can be stored in the refrigerator for 1 or 2 days. Bring to room temperature before serving.
Directions for Dressing
Place all the ingredients into a food processor or blender and process until smooth. Refrigerate the unused portion in a sealed container for up to 5 days.