Sunday Roasted Vegetable Grain Bake

Name: Sunday Roasted Vegetable Grain Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 bell pepper, diced; 1 zucchini, diced; 2 carrots, chopped; 1 cup cherry tomatoes, halved; 1 small red onion, diced; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 cup shredded cheese (optional)

Highlighted under: Baked Collection

I absolutely love Sundays, especially when I get to feast on a warm, comforting grain bake packed with roasted vegetables. This Sunday Roasted Vegetable Grain Bake is not only nourishing but also brimming with flavors that dance in every bite. I adore how the whole grains provide a hearty base while the caramelized veggies add a natural sweetness. Whether it's for brunch or dinner, this dish has become a staple in my home, and I can't wait for you to enjoy it too!

Created by

Hester Lockwood

Last updated on 2026-01-14T08:45:35.149Z

When I first decided to make a grain bake, I wanted to bring together all the vegetables I loved. I tried an array of combinations before hitting the sweet spot with roasted bell peppers, zucchini, and carrots. The roasting really enhances their flavors, making them incredibly aromatic and sweet. I also discovered that adding a bit of cheese elevates the entire dish!

While preparing this bake, I learned that cooking the grains until they're just tender is crucial. It allows them to soak up all the delicious juices from the roasted vegetables while still maintaining a delightful texture. Don't skip the herbs – fresh thyme and rosemary add that perfect earthy note!

Why You'll Love This Recipe
Colorful and vibrant presentation.
Packed with vitamins and nutrients from fresh vegetables.
Versatile: great as a main dish or a side.

Unlocking Flavor with Roasted Vegetables

Roasting vegetables is not just a cooking method; it's essential for enhancing their natural sweetness and depth of flavor. By baking bell peppers, zucchini, and carrots at a high temperature of 400°F (200°C), you create a delicious caramelization that adds both texture and a subtle complexity to your grain bake. This process causes the natural sugars to become more pronounced, bringing out the best in each vegetable. Watch for golden edges and that perfect soft yet firm texture, which indicates that your veggies are ready to shine.

To ensure even roasting, cut your vegetables into uniform pieces. This step is vital because smaller chunks cook faster, potentially resulting in uneven textures. For instance, if your zucchini is diced smaller than your carrots, it may end up mushy while the carrots remain crunchy. A uniform cut promotes an ideal balance, enhancing every bite you take. Keeping these details in mind will elevate not just this dish, but your overall vegetable roasting skills.

Making Quinoa Perfectly

Quinoa serves as the heart of this baked dish, providing excellent protein and fiber. To prepare it correctly, ensure you rinse the quinoa thoroughly before cooking. This step removes saponins, which can produce a bitter taste. Use a fine mesh strainer for best results, running it under cold water until the water runs clear. This simple act helps to ensure your grain bake is both tasty and nutritious.

Cooking quinoa is straightforward, but attention to detail will yield the best results. Bring the vegetable broth to a rolling boil before adding the rinsed quinoa. Reducing the heat too soon can cause the quinoa to become gummy. Cover the saucepan tightly and allow it to simmer for 15-20 minutes; you’ll know it’s ready when the little germ ring separates from the seed and the grain appears fluffy. Mastering quinoa preparation will give you a solid foundation for many recipes!

Ingredients

For the Bake

1 cup quinoa, rinsed
2 cups vegetable broth
1 bell pepper, diced
1 zucchini, diced
2 carrots, chopped
1 cup cherry tomatoes, halved
1 small red onion, diced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup shredded cheese (optional)

Feel free to mix and match your favorite vegetables!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

In a large bowl, combine the bell pepper, zucchini, carrots, cherry tomatoes, and red onion. Drizzle with olive oil, season with salt and pepper, and sprinkle thyme and rosemary. Toss until well coated, then spread evenly on a baking sheet. Roast for 25-30 minutes, or until caramelized.

Cook the Quinoa

While the vegetables roast, bring vegetable broth to a boil in a saucepan. Add the rinsed quinoa, cover, and reduce heat to low. Cook for 15-20 minutes until quinoa is fluffy and all broth has been absorbed.

Combine and Bake

In a large mixing bowl, combine the roasted vegetables with the cooked quinoa. If using, stir in shredded cheese. Transfer the mixture into a greased baking dish and bake for an additional 10 minutes.

Serve

Let cool slightly before serving. Enjoy your Sunday Roasted Vegetable Grain Bake!

This dish is best enjoyed warm and pairs beautifully with a fresh salad.

Pro Tips

Feel free to customize the vegetables according to the season or your personal preference. Leftovers can be stored in the fridge for up to 3 days and are delicious reheated.

Tips for Substitutions and Variations

Don’t feel confined to the exact vegetable list; this grain bake is versatile! You can easily swap in your favorite seasonal vegetables. For instance, try using asparagus in the spring or roasted butternut squash in the fall. Each vegetable brings its distinctive flavor and texture, allowing you to customize the dish for the season. Remember to adjust roasting times slightly based on the moisture content and density of the vegetables you choose.

For a twist on flavor, consider adding cooked legumes like black beans or chickpeas for additional protein and fiber. These additions not only enhance the nutritional profile but also modify the texture of the dish, making it even heartier and more satisfying. You can also sprinkle different herbs like oregano or basil for a unique aroma and taste.

Make-Ahead and Storage Considerations

This Sunday Roasted Vegetable Grain Bake can be prepared in advance, making it a fantastic meal prep option. After combining the roasted vegetables with quinoa, you can cover the dish and refrigerate it for up to 48 hours before baking. When ready to enjoy, bake it straight from the refrigerator; just add a few extra minutes to ensure it heats through evenly. This flexibility helps streamline your meal planning.

If you find you have leftovers, don’t fret—they store beautifully! Allow the grain bake to cool completely before transferring it to an airtight container, where it will keep well in the fridge for about 3-5 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or in the microwave for quicker convenience. If you want to freeze it, portion out individual servings before freezing to make reheating simple. Just remember, the texture might soften slightly after freezing but the flavors will still be delightful!

Questions About Recipes

→ Can I use other grains instead of quinoa?

Absolutely! Brown rice or farro would also work beautifully.

→ Is this dish vegan?

Yes, if you omit the cheese, this dish can easily be made vegan.

→ Can I prepare this in advance?

Yes, you can prepare the ingredients and assemble the bake a day ahead. Just bake it when you are ready to serve.

→ What other vegetables can I add?

You can add any seasonal vegetables like spinach, broccoli, or even sweet potatoes for extra flavor!