Warm Millet Roasted Bell Peppers (Printable Version)
Nutty millet with roasted bell peppers, cherry tomatoes, herbs and lemon-Dijon dressing — warm, gluten-free and vegan.
# Ingredient List:
→ Grains
01 - 1 cup millet, rinsed
02 - 2 cups vegetable broth or water
→ Vegetables
03 - 3 medium bell peppers, any color
04 - 1 small red onion, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup cucumber, diced
→ Herbs & Greens
07 - 1/2 cup fresh parsley, chopped
08 - 2 tablespoons fresh basil, chopped
09 - 2 cups baby spinach or arugula
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 small garlic clove, minced
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon black pepper
→ Optional Additions
16 - 1/4 cup toasted pine nuts or sunflower seeds
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Cut bell peppers into quarters, remove seeds and membranes. Arrange skin-side up and roast for 20–25 minutes until skins are blistered and charred.
02 - Transfer hot roasted peppers to a bowl and cover tightly. Let steam for 10 minutes, then peel off skins and slice into strips.
03 - Combine millet and vegetable broth or water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until millet is tender and liquid is absorbed. Remove from heat and fluff with a fork.
04 - In a large mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper until emulsified.
05 - Add warm millet, roasted bell peppers, red onion, cherry tomatoes, cucumber, parsley, and basil to the bowl with dressing. Gently toss until thoroughly combined.
06 - Fold in baby spinach or arugula just before serving so the greens soften slightly from the warm grains.
07 - Sprinkle with toasted pine nuts or sunflower seeds if desired. Serve salad warm or at room temperature.
# Expert Advice:
01 -
- No one expects how nutty and satisfying millet is until they try it, and trust me, it converts skeptics fast.
- A splash of lemon and just-picked herbs make this feel like sunshine on the plate every time.
02 -
- If you don’t steam the roasted peppers long enough, the skins stubbornly cling and make for fussy prep.
- Adding the greens too soon means they lose all texture—it’s worth waiting until the last moment.
03 -
- Roast twice as many peppers as you need; leftovers disappear quickly in sandwiches and omelets.
- Taste for seasoning after tossing; millet can soak up salt, so don’t be shy if it needs a pinch more.