Millet & Grilled Vegetable Salad
Summer is for grilling and if you haven’t tried grilling vegetables you don’t know what you’re missing! In this recipe for Millet and Grilled Vegetables, the season’s best vegetables are paired with nutty millet for this easy summertime dish.
Slices of zucchini and yellow summer squash are grilled until they’re lightly crisp on the outside and tender moist on the inside. And peppers and onions become deliciously smoky sweet over the coals. All tossed with a lemony, fresh Basil Dressing, this dish is made for summer eating.
Millet is another naturally gluten free, Candida Diet friendly grain that you should think about adding to your pantry. A staple in Asia and Africa, it has a mild, pleasant flavor and a soft, nutty texture. Offering a healthy serving of protein and fiber, millet is also an pseudo-grain that is easy to digest and great for your gut health.
This salad is the perfect side dish at a backyard summer grill party at home or a nice take along dish for a pot luck or picnic. It is best eaten at room temperature, outside on a summer day of course!
- 1 cup millet
- 2 cups water
- Pinch of salt
- 1 medium zucchini, sliced lengthwise 1/2 inch thick
- 1 medium yellow summer squash, sliced lengthwise 1/2 inch thick
- 1/2 red pepper, seeded
- 1/2 yellow pepper, seeded
- 1 medium onion, cut in half
- Oil, olive or coconut, melted
- Dried herbs, such as oregano, marjoram or thyme
- Salt and pepper
- Basil Dressing (see recipe below)
- Sunflower and/or pumpkin seeds
- 1 cup basil leaves
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. salt
- 1/4 cup olive oil
- Pepper to taste
- 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.
- 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.
There are so many tasty salads that you can make on the Candida diet for lunch, dinner, or as a side plate. Need more recipes like this? You can find more than 100 delicious Candida diet recipes in the Ultimate Candida Diet program, which I created with Dr Eric Wood.
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This was delicious. Just in time for the end of summer!
Basil doesn’t like me so I made this salad and used the dressing from your Curry Chicken Bowl https://www.thecandidadiet.com/recipe/curried-chicken-bowl/. It was so good! Quinoa is typically my grain free go to so it was lovely to have a millet dish with dinner.