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🍽️ Colorful Millet Vegetable Pan

370 kcal · 30 min · 4 servings

Ingredients

• 100 g millet
• 400 ml vegetable broth
• 1 zucchini
• 10 cherry tomatoes
• 200 g yellow bell peppers (1 yellow bell pepper)
• 1 tbsp olive oil
• salt
• pepper
• 2 tsp dried oregano
• 150 g feta cheese

Instructions

1. 1. Place the millet in a sieve.
2. 2. Rinse the millet with hot water.
3. 3. Continue rinsing until the running water is clear.
4. 4. Let the millet drain well.
5. 5. Place the drained millet in a pot.
6. 6. Pour in 300 milliliters of vegetable broth.
7. 7. Bring the mixture to a boil.
8. 8. Reduce the heat to low.
9. 9. Cover the pot.
10. 10. Simmer the millet for 25 minutes.
11. 11. Remove the pot from the heat.
12. 12. Let the millet rest and swell for another 10 minutes.
13. 13. Wash the zucchini.
14. 14. Dry the zucchini with a cloth.
15. 15. Cut the zucchini in half lengthwise.
16. 16. Slice the zucchini halves into thin slices.
17. 17. Wash the tomatoes.
18. 18. Cut the tomatoes in half.
19. 19. Cut the bell pepper into quarters.
20. 20. Remove the seeds from the bell pepper.
21. 21. Wash the deseeded bell pepper.
22. 22. Cut the bell pepper into short strips.
23. 23. Heat oil in a non-stick pan.
24. 24. Add the bell pepper and zucchini to the pan.
25. 25. Sauté the vegetables, stirring occasionally, for 2 to 3 minutes over medium heat.
26. 26. Season the vegetables with salt.
27. 27. Season the vegetables with pepper.
28. 28. Season the vegetables with oregano.
29. 29. Pour the remaining vegetable broth into the pan.
30. 30. Bring the liquid in the pan to a boil.
31. 31. Simmer the vegetables for about 5 minutes.
32. 32. Add the cooked millet to the vegetables in the pan.
33. 33. Add any remaining liquid from the millet pot as well.
34. 34. Add the halved tomatoes to the vegetables.
35. 35. Mix everything well together.
36. 36. Season the dish with salt to taste.
37. 37. Season the dish with pepper to taste.
38. 38. Take the feta cheese.
39. 39. Crumble the cheese with a fork.
40. 40. Distribute the crumbled cheese over the millet vegetable pan.

Nutrition per serving

• kcal: 370
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 42 g