Herb Roasted Veggie Rice Bake

Name: Herb Roasted Veggie Rice Bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 cups cooked rice; 1 bell pepper, diced; 1 zucchini, diced; 1 red onion, chopped; 2 cups broccoli florets; 2 tablespoons olive oil; 2 teaspoons dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup shredded mozzarella cheese

Highlighted under: Comfort Food

I absolutely love creating comforting dishes that highlight seasonal vegetables, and this Herb Roasted Veggie Rice Bake is no exception. The combination of roasted veggies mixed with fluffy rice and aromatic herbs is simply delightful. Packed with flavors and textures, it's a perfect side dish or a hearty main course. We often enjoy it during family gatherings, and the best part is how easy it is to prepare—just chop, mix, and let the oven do the work. Trust me, once you try this dish, it will become a favorite in your kitchen too!

Created by

Morgan Reeves

Last updated on 2026-01-15T13:52:16.917Z

When I first made this Herb Roasted Veggie Rice Bake, I was amazed at how well the flavors melded together. Roasting the vegetables first allows their natural sweetness to shine through, while the herbs add a fragrant touch. I found that a mix of bell peppers, zucchini, and red onions creates a colorful and appetizing dish. It's a great way to use up leftover rice, making it both economical and tasty!

One unique tip I discovered is to let the bake rest for a few minutes after coming out of the oven. This not only helps the flavors settle, but also makes it easier to serve. You can experiment with different seasonal vegetables, and I promise, each variation will be just as delicious as the last!

        Why You'll Love This Recipe
        A colorful medley of seasonal vegetables
Versatile dish – perfect as a main or side
Easy preparation with minimal clean-up

      

Vegetable Selection and Preparation

Choosing fresh, seasonal vegetables for this Herb Roasted Veggie Rice Bake is key to maximizing flavor. Bell peppers bring sweetness, while zucchini adds moisture. Broccoli complements the dish with its earthy notes. If you'd like to mix things up, consider adding carrots, asparagus, or spinach, which roast beautifully and contribute their own unique textures. Aim for uniformity in size when chopping to ensure even roasting, which enhances the dish's overall texture.

Before roasting, it’s crucial to coat the vegetables well with olive oil and seasonings. This not only helps in developing their flavors but also prevents them from drying out during cooking. If your vegetables seem to be absorbing too much oil, reduce the amount slightly; you want them to glisten without being greasy. When they come out, look for a lightly charred exterior and a tender interior—this is the sweet spot for flavor.

The Role of Herbs and Seasoning

The dried oregano and thyme in this recipe are not just for flavor—they offer a depth that beautifully complements the roasted veggies. Dried herbs are potent and can enhance the dish significantly. Always ensure your herbs are fresh for their age; if they are older than six months, consider replacing them to unlock their full potential. For a twist, try adding fresh herbs like basil or parsley after baking for a refreshing touch.

Balancing the seasoning is equally important; be careful not to over-salt the dish, especially if you decide to add cheese. Taste the roasted vegetables before mixing them with the rice; this will help adjust seasoning levels. If you find it’s lacking seasoning, a light sprinkle of salt or a dash of lemon juice before serving can uplift the flavors remarkably.

Make-Ahead and Serving Suggestions

This dish is an excellent candidate for meal prep. You can roast the vegetables and cook the rice a day ahead, storing them in airtight containers in the fridge. When you're ready to enjoy, simply combine and bake as directed. This not only saves time but allows flavors to meld, enhancing the dish. If you're planning for larger gatherings, consider doubling the recipe, adjusting baking times slightly if you use a larger dish.

For serving, this bake pairs wonderfully with a crisp green salad or crusty bread to round out the meal. If you want to elevate it, serve with a dollop of homemade tzatziki or a sprinkle of red pepper flakes for a bit of heat. The dish is also versatile enough to be enjoyed at any temperature—warm, room temp, or even cold, making it an adaptable option for potlucks and picnics.

Ingredients

Vegetables and Rice

2 cups cooked rice
1 bell pepper, diced
1 zucchini, diced
1 red onion, chopped
2 cups broccoli florets

Herbs and Seasoning

2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon dried thyme
Salt and pepper to taste

Cheese (optional)

1 cup shredded mozzarella cheese

Mix all ingredients well before baking.

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Vegetables

Toss the diced bell pepper, zucchini, red onion, and broccoli florets in olive oil, oregano, thyme, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.

Combine Rice and Veggies

In a large bowl, combine the cooked rice and the roasted vegetables. If using, stir in the mozzarella cheese.

Bake

Transfer the mixture to a greased baking dish and bake for an additional 25 minutes, or until heated through and the cheese is bubbly.

Cool and Serve

Allow the bake to sit for a few minutes before serving. Enjoy your delicious Herb Roasted Veggie Rice Bake!

Serve warm and savor the flavors!

Pro Tips

Feel free to customize the vegetables based on what's seasonal or what you have on hand. Adding a splash of lemon juice before serving can also elevate the dish!

Storing and Reheating Your Bake

To store leftovers, let the bake cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to three days. If desired, divide it into individual portions for easy lunches throughout the week. For longer storage, consider freezing the bake. Wrap it tightly in foil or transfer to a freezer-safe container, where it can last up to three months. When ready to eat, thaw in the refrigerator overnight before reheating.

Reheating can be done in the oven or microwave. For the oven, preheat to 350°F (175°C) and cover the dish with foil to prevent drying. Heat for about 20 minutes, then uncover for an additional 5–10 minutes until heated through and bubbly. In the microwave, heat in 30-second intervals, stirring in between, until warmed to your preference. Be cautious not to overheat, as this might dry out the rice.

Variations and Dietary Swaps

Feel free to get creative with your vegetable choices in this bake. Seasonal produce like sweet potatoes, butternut squash, or even leafy greens like kale can be solid substitutes or additions. For a gluten-free version, ensure the rice is certified gluten-free and consider adding chickpeas or lentils for added protein and fiber. This makes the dish heartier and more satisfying without compromising on taste.

If you're looking to make the dish lighter or vegan, simply omit the cheese or use a plant-based cheese alternative. Nutritional yeast can also provide a cheesy flavor while keeping the dish dairy-free. Consider adjusting the amount of herbs to complement the choice of vegetables and maintain a balanced flavor profile, especially if working with different textures.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, brown rice works well but may require a longer cooking time.

→ Is this dish suitable for meal prep?

Absolutely! It stores well in airtight containers in the fridge for up to four days.

→ Can I make this dish vegan?

Yes! Simply omit the cheese or substitute it with a vegan cheese option.

→ What other vegetables can I add?

You can add carrots, spinach, or any seasonal veggies you enjoy!