Baked Millet and Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Fluffy millet mixed with roasted seasonal vegetables for a vibrant, protein-rich main course. This american-inspired vegetarian ready in about 65 minutes pairs Millet, Vegetable broth, Zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed Millet
• 2 cups Vegetable broth
• 2 medium, diced into 1/2-inch cubes Zucchini
• 2, diced into 1/2-inch cubes Bell peppers
• 1 cup Cherry tomatoes
• 2 tbsp Olive oil
• 3 cloves, minced Garlic
• 1 tsp, fresh or dried Rosemary
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 400°F. In a medium saucepan, combine 1 cup rinsed millet and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until broth is absorbed and millet is tender.
2. Step 2: Toss 2 medium diced zucchini, 2 diced bell peppers, and 1 cup cherry tomatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
3. Step 3: Roast vegetables for 25 minutes, stirring once after 12 minutes, until golden and tender. Fluff cooked millet with a fork and serve with roasted vegetables.