Herb Roasted Veggie Rice Tray

Name: Herb Roasted Veggie Rice Tray
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup of long-grain white rice; 2 cups of vegetable broth; 1 tablespoon of olive oil; Salt to taste; 1 bell pepper, chopped; 1 zucchini, sliced; 2 carrots, peeled and chopped; 1 red onion, chopped; 2 tablespoons of olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

Highlighted under: Fresh Collection

I love creating hearty dishes that are both flavorful and visually appealing, and the Herb Roasted Veggie Rice Tray perfectly fits the bill. This dish is not only vibrant and colorful but also packed with fresh vegetables and aromatic herbs. The combination of roasted veggies and seasoned rice makes it a satisfying meal. Whether it's for a family dinner or a friendly get-together, this recipe always garners compliments and ensures everyone leaves the table satisfied. Plus, it's incredibly easy to prepare, which is always a bonus in my kitchen!

Created by

Hester Lockwood

Last updated on 2026-01-19T21:37:35.176Z

When I first made the Herb Roasted Veggie Rice Tray, I was amazed at how simple ingredients like bell peppers, zucchini, and carrots could transform into a mouthwatering dish. I experiment with different herbs, but the combination of rosemary and thyme really enhances the flavors of the roasted vegetables. The key is to roast them until they're slightly caramelized, which brings out their natural sweetness.

One tip I swear by is to use a heavy baking tray for the veggies; it ensures even roasting and prevents them from getting soggy. Serving this over a bed of fluffy rice adds another layer of texture that makes this tray not just a meal, but an experience. It's become one of my go-to dishes that never disappoints!

Why You'll Love This Recipe
Vibrant mix of colors and textures
Infused with herbs for a fresh taste
Easy to make, perfect for meal prep

Choosing the Right Vegetables

When preparing the Herb Roasted Veggie Rice Tray, selecting fresh, seasonal vegetables elevates the dish's flavor and nutritional profile. Bell peppers, zucchini, carrots, and red onion provide a delightful mix of sweetness and texture. You can easily swap in vegetables like asparagus or broccoli, depending on what you have on hand or what’s in season. Just keep in mind that root vegetables or denser choices like potatoes may require longer roasting times, so adjust accordingly.

To maintain the vibrant colors when roasting, try to cut your vegetables into uniform sizes. This ensures even cooking and allows each piece to caramelize beautifully. For instance, bell peppers could be chopped into 1-inch chunks, while zucchini and carrots can be sliced thinner to ensure they cook through without becoming mushy. I recommend keeping a close eye on them in the oven; stirring halfway through is essential to achieving that perfect golden edge.

Perfecting the Rice

Using vegetable broth instead of water to cook the rice adds a depth of flavor that pairs wonderfully with the roasted vegetables. For even fluffier rice, consider rinsing it under cold water before cooking to remove excess starch. This little step helps prevent it from becoming gummy and ensures each grain stays separate, enhancing the overall texture of the dish.

Keep the lid tightly sealed while the rice simmers. If you peek during cooking, steam escapes, leading to undercooked rice. After 15 minutes, check for doneness; the grains should be tender yet firm to the bite. If you’re prepping ahead, cooked rice can be stored in the refrigerator for up to a week or frozen. When reheating, splash a little additional broth for moisture and to refresh the flavors.

Ingredients

For the Rice

1 cup of long-grain white rice
2 cups of vegetable broth
1 tablespoon of olive oil
Salt to taste

For the Roasted Vegetables

1 bell pepper, chopped
1 zucchini, sliced
2 carrots, peeled and chopped
1 red onion, chopped
2 tablespoons of olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Instructions

Prepare the Rice

In a saucepan, heat olive oil over medium heat, then add the rice and sauté for about 2 minutes. Pour in the vegetable broth and salt, bring to a boil, reduce heat, cover, and let it simmer for 15 minutes until cooked.

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the chopped bell pepper, zucchini, carrots, and red onion. Drizzle with olive oil, then add thyme, rosemary, salt, and pepper. Toss until well-coated.

Bake the Veggies

Spread the seasoned vegetables on a baking tray in a single layer. Roast in the preheated oven for about 25 minutes, stirring halfway through, until they are tender and slightly caramelized.

Combine and Serve

Once both the rice and vegetables are cooked, fluff the rice with a fork. Then, add the roasted veggies on top of the rice. Serve warm and enjoy your delicious Herb Roasted Veggie Rice Tray!

Pro Tips

Feel free to customize the vegetables based on what's in season or what you have in your fridge. This dish also pairs wonderfully with grilled chicken or tofu for added protein.

Serving Suggestions

The Herb Roasted Veggie Rice Tray stands alone beautifully, but feel free to complement it with a protein for a heartier meal. Grilled chicken, chickpeas, or tofu work great as toppers or side dishes. A drizzle of balsamic glaze or a sprinkle of feta can also enhance the vibrant flavors, providing a tangy contrast to the sweetness of the roasted vegetables.

For an added layer of flavor, consider garnishing the dish with fresh herbs like parsley or basil right before serving. This not only boosts the aroma but also adds a fresh, vibrant presentation. For parties or gatherings, you might serve it as part of a larger buffet, providing guests with a colorful and nutritious option that pairs well with a variety of sides.

Storage and Reheating Tips

If you have leftovers, store the rice and vegetables separately in airtight containers in the fridge. The rice can be kept for up to a week, while the vegetables are best consumed within three to four days. When you're ready to enjoy them again, gently reheat the rice in a microwave, adding a splash of broth to keep it moist, or warm it on the stove with a little olive oil until heated through.

Freezing is also an option for both components, though the texture may change slightly upon reheating. To freeze, portion the rice and veggies in zip-top bags, removing as much air as possible. When ready to eat, thaw in the refrigerator overnight and reheat gently. This makes for a quick and nutritious meal option when you’re short on time!

Questions About Recipes

→ Can I use brown rice instead of white?

Yes, just adjust the cooking time according to the package instructions for brown rice.

→ What other vegetables can I add?

You can add broccoli, asparagus, or cherry tomatoes for variations.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave before serving.

→ Can this recipe be made vegan?

Absolutely! This recipe is already vegan-friendly with the use of vegetable broth.