Vegetable and herb pan with millet

Ingredients for 4 servings:

• 1 onion(s), diced
• 400 g zucchini, diced
• 1 bell pepper(s), diced
• 3 tomatoes, diced
• 3 tbsp oil (sunflower or safflower oil)
• 400 ml vegetable stock
• 150 g millet
• 50 g cheese, grated (e.g. Emmental)
• 1 tbsp herbs (8-herb mixture) frozen or fresh
• 1 tbsp crème fraîche, with herbs

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian with zucchini, peppers and tomatoes

Heat the oil in a large pan. Sauté the onions, bell peppers, and zucchini one after the other until al dente. Add the tomatoes, pour in the vegetable stock, and bring to a boil. Wash the millet and add it. Let it swell over low heat for about 15 minutes. Don’t be surprised if it’s still very liquid at first. Once the millet has absorbed the liquid, stir in the cheese, herbs, and crème fraîche and serve. Tip: I chop all the vegetables with a small, hand-operated food processor. This way, all the vegetables are the same size, saving me a lot of time. Another advantage: Little ones who hate vegetables won’t be able to recognize the individual ingredients.