Preheat oven to 400 F and line a baking sheet with parchment paper and set aside.
Chop the onion, red and yellow pepper into 2 inch strips and place in a bowl. Using a garlic press, squeeze the garlic into the same bowl. Then add the 3 tbsp of olive oil and toss veggies lightly using your hands.
Pour the veggies onto the prepared baking sheet and spread evenly with your hands. Place the baking sheet in the pre-heated oven and bake for 20 minutes.
Stir the veggies once around the half way point.
While the veggies are baking, wash and prepare your cilantro by pulling the leaves off the stems and lightly packing one cup of leaves. Then coarsely chop the leaves and put into a medium serving bowl.
After 20 minutes switch the oven from bake to broil which activates the upper heating element, open the oven door partially and broil the veggies for another 5 mins. Once the tips of the veggies start to turn brown promptly remove the veggies from the oven. Let cool.
Add 2 cups of cooked whole grain sorghum to the chopped cilantro and toss lightly.
In a small separate bowl, mix 1 tablespoon of fresh squeezed lemon juice with 2 teaspoons of Sambal Oelek and pour over the whole grain sorghum and cilantro mixture and toss lightly.
Gently fold the warm roasted veggies into the whole grain sorghum mixture and season with salt and pepper to taste and the salad is ready to serve.
Optional: Top individual servings with crumbled feta cheese.