Greek Souvlaki Veggie 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.

Meanwhile, 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.

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.

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

For 4-serving meal, double all ingredients except water in step 1; use 3 cups water to cook millet. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.