1 sweet bell pepper, cored, seeded and cut into bite-sized pieces
1 cup zucchini, cut into bite-size pieces
3 Tbsp olive oil
1 clove garlic, minced
1 tsp kosher salt
1/2 tsp lemon zest
squeeze of fresh lemon juice
chopped fresh parsley, for garnish
Preheat oven to 400ºF. Line a large rimmed baking sheet with foil.
Bring water or broth to a boil in a medium saucepan and then add the sorghum mix. Reduce heat, cover and simmer 15 minutes or until most all of the liquid is absorbed. Remove from heat,let sit covered 5 minutes with the lid on. Stir and set aside.
Arrange vegetables in a single layer on prepared baking sheet Set aside. In a small bowl, whisk olive oil and garlic together and drizzle over vegetables. Gently toss until evenly coated. Roast in a 400°F oven for 18 to 20 minutes.
Fold roasted vegetables into cooked grains. Add lemon zest and juice, stirring to combine. Garnish with chopped, fresh parsley if desired. Serve immediately.
Notes: Grilled or roasted chicken can be added to make this recipe a main dish.