Souvlaki Grain Bowls

Preheat the oven to 425°F. Add millet to a small saucepan over medium-high heat and toast until aromatic and beginning to pop, 3 to 5 minutes. Add 1½ cups 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, 17 to 20 minutes. Remove from heat and set aside, covered. (4-serving meal: use 3 cups water)

Add mushrooms, onion, lemon zest, just half the garlic, 1 tbsp olive oil, salt, and pepper to a foil-lined baking sheet and toss. Roast in the oven until onions and mushrooms are tender and browned, 15 to 20 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel.

Add grated cucumber, tzatziki, and a pinch of salt and pepper to a small bowl and stir. In a separate bowl, combine lemon juice, remaining garlic, parsley, roasted red peppers, 1 tbsp olive oil, and a pinch of salt and pepper and stir the sweet pepper salsa. (4-serving meal: use 2 tbsp olive oil)

Divide the millet between plates. Top with garlicky mushrooms, onions, and sliced cucumber. Drizzle with sweet pepper salsa and tzatziki. Bon appétit!