½ cup mixed herbs like oregano and/or basil, chopped
¼ cup olives, roughly chopped
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 de-seeded
1 tbsp capers
lemon rind to taste
Instructions
In a pan lightly cook the garlic with the oil then mix through the millet, herbs, olives and left over veggies. Stuff this mixture into the vegetables, drizzle with olive oil and bake in oven at 180°C
Originally Submitted
9/6/2013
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