Herb Roasted Veggie Rice Bake

Name: Herb Roasted Veggie Rice Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 2 cups vegetable broth; 1 zucchini, diced; 1 bell pepper, chopped; 1 cup broccoli florets; 1 carrot, peeled and sliced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; 1/2 cup shredded cheese (optional)

Highlighted under: Healthy & Light

I love making this Herb Roasted Veggie Rice Bake because it's the perfect hearty dish to enjoy any day of the week! The combination of roasted vegetables and fragrant herbs creates a comforting flavor that warms the soul. Plus, it's incredibly easy to throw together, allowing me to multitask in the kitchen while it bakes. With each bite, the layers of texture from the rice and veggies make it a delightful meal that's both satisfying and nourishing. This is a dish I often turn to when I want something wholesome yet packed with flavor.

Created by

Abigail Foster

Last updated on 2026-01-15T15:43:21.055Z

When I first experimented with this dish, I wanted to make something healthy that didn't skimp on flavor. After roasting the vegetables with a medley of herbs, I found the perfect balance that elevated the rice beyond a typical side dish. The rich aroma that filled my kitchen was just the beginning of its appeal.

One crucial tip I discovered is to let the bake sit for a few minutes after coming out of the oven. This helps the layers settle, giving you a perfect slice that stays intact. Trust me, it’s worth the wait to serve this beautiful dish at the table!

        Why You'll Love This Recipe
        A colorful canvas of roasted veggies bursting with flavor
Comforting, hearty rice bake that's a complete meal
Versatile recipe—easy to customize with your favorite ingredients

      

Understanding the Ingredients

The heart of this Herb Roasted Veggie Rice Bake lies in its ingredients. Brown rice serves as a nutritious base, providing fiber and a nutty flavor. Using vegetable broth instead of water enhances the overall depth of taste, making each bite rich and satisfying. Feel free to swap in white rice or quinoa if you need a quicker cooking time; just adjust the liquid accordingly—white rice typically requires a 1:1 liquid ratio, while quinoa needs a little less.

Roasted vegetables not only add vibrant color but also provide essential vitamins and textures. Each vegetable contributes to the dish, with zucchini offering moisture and a subtle sweetness, bell peppers bringing a crunch, broccoli adding extra height with its florets, and carrots introducing natural sugars. If you're keen to mix things up, try adding seasonal vegetables like asparagus or sweet potatoes for diversity in flavor and nutrition.

Mastering the Baking Process

Key to this dish is the dual cooking method: first boiling then baking. Cooking the rice separately ensures it is fluffy, while baking melds the flavors of the veggies and rice. When combining the two, ensure that the vegetable mix is well-distributed. You want every scoop to have a balanced taste of rice and vegetables. If you find the mix too dry before baking, you can splash in a bit more vegetable broth to help moisten it without adding excess oil.

Timing is crucial during the roasting stage. For best results, monitor the veggies while they roast. You'll want to pull them from the oven once they’ve developed a golden edge and are fragrant—around 15 minutes typically does the trick. If your oven runs hot, check them a few minutes earlier to prevent burning. The right roast enhances sweetness and adds complexity to the overall dish.

Ingredients

Gather the following ingredients to make this delicious Herb Roasted Veggie Rice Bake:

Ingredients

1 cup brown rice
2 cups vegetable broth
1 zucchini, diced
1 bell pepper, chopped
1 cup broccoli florets
1 carrot, peeled and sliced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1/2 cup shredded cheese (optional)

Make sure to have all your ingredients prepped before you start cooking.

Instructions

Follow these steps to create your Herb Roasted Veggie Rice Bake:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Cook the Rice

In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for about 30 minutes until the rice is tender.

Prepare the Vegetables

While the rice is cooking, toss the zucchini, bell pepper, broccoli, and carrot in olive oil, oregano, thyme, salt, and pepper in a large bowl.

Roast the Veggies

Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 15 minutes, until slightly caramelized.

Combine and Bake

In a large mixing bowl, combine the cooked rice and roasted vegetables. Transfer the mixture to a greased baking dish and sprinkle with cheese if desired. Bake for an additional 10 minutes.

Let the dish sit for a few minutes before slicing and serving.

Pro Tips

For added flavor, experiment with different herbs or toss in some cooked protein like chickpeas or grilled chicken.

Serving Suggestions

This Herb Roasted Veggie Rice Bake is versatile enough to stand alone as a main dish, but it pairs beautifully with a simple green salad or sautéed leafy greens. For an extra protein boost, consider adding chickpeas or lentils into the mix, which can complement the flavors wonderfully while enhancing the dish's nourishing qualities.

Leftovers can be a delightful treat. Simply reheat portions in the oven or microwave until warmed through. I recommend adding a splash of vegetable broth when reheating to prevent it from drying out. If you make a large batch, feel free to divide it into individual servings for easy lunch options throughout the week.

Storage and Make-Ahead Tips

To store any leftovers, transfer the Herb Roasted Veggie Rice Bake into an airtight container and refrigerate for up to four days. When freezing, ensure it cools completely before placing it in a freezer-safe container—this prevents condensation from making the bake soggy. It can hold up well in the freezer for about three months. Just thaw it overnight in the refrigerator before reheating.

If you want to prepare this bake ahead of time, you can assemble it up to a day in advance. Cover it well and store it in the fridge unbaked. When ready to enjoy, pop it in the oven for about 10-15 minutes longer than the original baking time, making sure it bubbles in the center before serving. This allows the flavors to meld beautifully while saving you time on busy weeknights.

Questions About Recipes

→ Can I use white rice instead of brown rice?

Yes, but you may need to adjust the cooking time to about 20 minutes.

→ What vegetables work well with this recipe?

Feel free to mix in any seasonal veggies like asparagus or sweet potatoes for a different twist!

→ Can this dish be made ahead of time?

Absolutely! You can prepare it a day in advance and bake it just before serving.

→ Is this recipe gluten-free?

Yes, as long as you use gluten-free vegetable broth, this dish is gluten-free.