Souvlaki Grain Bowls

Preheat oven to 425°F. Toast millet in small saucepan over medium-high heat until aromatic and beginning to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 20 to 25 minutes. Remove from heat and set aside, covered. (4-servings: use 3 cups water)

Combine mushrooms, onion, lemon zest, just half the garlic, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until onions and mushrooms are tender and browned, 15 to 20 minutes. (4-servings: use 2 tbsp olive oil)

Stir together grated cucumber, tzatziki, and a pinch of salt and pepper in small bowl. In separate bowl, stir together lemon juice, remaining garlic, parsley, roasted red peppers, 1 tbsp olive oil, and a pinch of salt and pepper. (4-servings: use 2 tbsp olive oil)

Divide millet between plates. Top with garlicky mushrooms, onions, and sliced cucumber. Drizzle souvlaki grain bowls with sweet pepper salsa and tzatziki. Καλή όρεξη!