John Myers
Ingredients for 4 servings:
- 200 g millet
- 1 zucchini
- 1 eggplant(s)
- 1 red bell pepper(s)
- 1 onion(s)
- 1 ball of mozzarella or 180 g feta
- 60 g cheese, grated as desired
- 1 tbsp breadcrumbs
- 1 liter vegetable broth
- 1 tbsp olive oil
- 2 tbsp cream cheese
- 2 tsp pesto, red
- salt and pepper
- chili flakes
- Garlic
- Fresh herbs (parsley, basil)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
wholesome dish, great for the Tupperware Ultra
Cook the millet in 1 liter of vegetable stock for 20-30 minutes, until tender, adding a little more water if necessary. While the millet is cooking, slice the zucchini and eggplant lengthwise (approx. 0.5 cm thick), cut the bell pepper into thick strips, and quarter or eighth the onion, depending on its size. Vegetable lovers can also vary or swap out the ingredients. Place the sliced vegetables on a baking tray or wire rack lined with baking paper, season with salt, rub with garlic, and drizzle with olive oil, ideally spreading this with a silicone brush. Grill the vegetables on the top rack of the oven at 180°C for approx. 15-20 minutes. When the millet is tender, stir in the pesto and cream cheese, and season with herbs, salt, pepper, and chili flakes. Now, place half of the millet into the Ultra or any other casserole dish, then spread half of the grilled vegetables on top, then add a layer of mozzarella or feta. Now add the second half of the millet, then another layer of vegetables, and finally, spread the grated cheese and breadcrumbs over the casserole. Now, place the Ultra in the oven, lid on (or without a lid if using another dish), and bake at 180°C for 20 minutes.
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