1medium zucchini, sliced lengthwise 1/2 inch thick
1medium yellow summer squash, sliced lengthwise 1/2 inch thick
1/2red pepper, seeded
1/2yellow pepper, seeded
1medium 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
Ingredients for Basil Dressing
1Tbsp.fresh lemon juice
1Tbsp.apple cider vinegar
Pepper to taste
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.
Did you enjoy this recipe? Find more low-sugar, gluten-free recipes at www.thecandidadiet.com :)