INGREDIENTS:
1 Large Zucchini, sliced
1 Large Yellow squash, sliced
1 Medium Vidalia Sweet onion, sliced
20 Garlic Cloves
1 Large Red Bell Pepper, sliced
1 Large Orange Bell Pepper, sliced
1-one pound bag baby potatoes, sliced in half
4 Large Heirloom Tomatoes, chopped
2 Chinese eggplants, sliced
2-3 Tablespoons salt free seasoning, or more to taste
PREPARATION:
1-Preheat the oven at 425 degrees
2-Put everything in a large pan, cover and bake for a few hours. Remove the cover after the first hour.
3-Put on top of the cooked millet.
NOTE:
To cook millet in instant pot
Take 2 cups of millet, rinsed with 3 cups of water. Put everything in instant pot. Cook for 10 minutes on high pressure. Let pressure come down naturally. Fluff and enjoy.
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