Mile salad with vegetables

  • Insalata di miglio con verdure


250 g of Mile grains gluten free Molino Rossetto
2 eggplants
2 zucchini
20 cherry tomatoes
1 of salted capers
150 g of feta
1 red onion
fresh basil
dry oregano
olive oil


Wash the mile under water, then cook it for about 12 minutes in boiling salted water, drain it and let it cool. Cut in small cubes the onion, the eggplants and the zucchini. Warm some oil in the pan and add the onion, stewing it with some oil and water for about 5 minutes. Add the eggplants, salt and let it bake for about 10 minutes.; add zucchini and go on cooking for about 10 minutes, vegetables shoud be well cooked and baked. Crumble feta with your hands, cut the cherry cheese in halves and wash capers. Put the mile in a bowl, add cooked vegetables, feta and cherry tomatoes. Dress with evo oil, fresh basil and oregano. Picture and recipe taken by Chiara Rossetto’s blog Un tocco di Rossetto: