Falafel & millet tabbouleh salad

1. Preheat the oven to 200°C.

2. Peel the carrots and core the bell peppers. Slice the zucchini lengthwise into quarters. Cut the vegetables into bite-sized pieces.

3. Arrange the veggies on a parchment-lined baking sheet. Drizzle with olive oil and season with salt. Bake for 25 minutes or until golden.

4. Add the millet and vegetable broth to a saucepan and bring to a boil. Reduce the heat to medium and simmer for 7-10 minutes or until all the water has been absorbed.

5. Add the sun-dried tomatoes, olive oil, vinegar, water, maple syrup (if using), oregano, garlic, salt, and pepper to a blender. Blend until smooth.

6. Reheat the falafel in a pan over medium heat for 2 minutes on each side.

7. Fluff the cooked millet with 2 forks. Serve with the oven-roasted vegetables, sun-dried tomato dressing, and some fresh basil.