Recipe from ‘Janella’s Wholefoods Kitchen’. Simple and very yummy!
You will need:
1 tbsp olive oil
1 clove garlic, finely grated
2 anchovies (optional of course)
½ cup cooked millet
½ cup fresh mixed herbs – oregano, basil, parsley, mint -chopped
¼ cup black olives, pitted and roughly chopped
1 tbsp capers
1-2 tsp lemon zest (to taste)
1 red capsicum, halved and de-seeded
1 large tomato, halved and de-seeded
1 eggplant, halved and flesh partly scooped out
1 zucchini, halved and flesh mostly scooped out
Method
In a pan lightly cook the garlic (and anchovies) with the oil ,then mix through the millet, herbs, olives, capers, zest and the inside of the veggies you’ve scooped out. Salute until aromatic and season with salt of you want. You may need to do this if you not use the anchovies. Stuff this mixture into the vegetables on an oven tray, drizzle with olive oil and bake in oven at 180°C.
Optional
Add 1/2 cup chopped goats feta.
