Herb Roasted Veggie Rice Skillet

Name: Herb Roasted Veggie Rice Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup uncooked brown rice; 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, sliced; 1 cup cherry tomatoes, halved; 1 cup broccoli florets; 3 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 2 tablespoons fresh parsley, chopped

Highlighted under: Healthy & Light

I absolutely love this Herb Roasted Veggie Rice Skillet! It’s become one of my go-to recipes, especially on busy weeknights. The vibrant colors and flavors in this dish not only make it beautiful but also incredibly satisfying. Roasting the veggies brings out their natural sweetness, while the herbs add a fresh aroma that fills my kitchen. It’s a great way to use up leftover vegetables, and the best part is how quickly it comes together—all in one skillet! I’m excited to share this recipe with you!

Created by

Callista Green

Last updated on 2026-01-15T15:52:21.973Z

When I first tried making this Herb Roasted Veggie Rice Skillet, I was amazed by how simple yet flavorful it turned out. I decided to add a mix of seasonal vegetables to make use of what I had on hand, and the result was a colorful, hearty meal that was bursting with flavor. Roasting the veggies instead of steaming or boiling allows their flavors to intensify, which is crucial for a dish that highlights herbs and fresh ingredients.

During my cooking adventures, I learned that the quality of the herbs really makes a difference in flavor. Fresh herbs provide an aromatic punch that dried herbs simply can't match. I recommend chopping them right before adding to the skillet to preserve their flavor. Each bite of this dish is a delightful reminder of how simple cooking can yield wonderful, wholesome meals.

        Why You'll Love This Recipe
        Colorful medley of seasonal veggies that adds vibrancy to your table
One-pan dish for easy cleanup and minimal fuss
Customize with your favorite grains and herbs for a unique twist

      

Creative Variations

One of the great things about this Herb Roasted Veggie Rice Skillet is its versatility. While the recipe calls for a specific set of vegetables, feel free to experiment based on what's in your fridge. Seasonal vegetables like asparagus, carrots, or even Brussels sprouts can work beautifully. Just remember to adjust the roasting time if you're working with denser veggies, which may require a few extra minutes in the oven to achieve that perfect caramelization.

You can also switch up the grains! Quinoa or farro can serve as nutritious substitutes for brown rice. If you opt for quinoa, note that it cooks faster, usually in about 15 minutes, so you'll need to adjust your cooking times accordingly. Mixed grains can also add complexity in texture and nutritional value, so don't hesitate to blend them as a base for your skillet.

Storage and Meal Prep

If you find yourself with leftovers, this dish stores well in the refrigerator for up to four days. To reheat, simply place it in a skillet on medium heat with a splash of vegetable broth or water. This will prevent the rice from drying out and help refresh the flavors. Stir occasionally until heated through, about 5 to 7 minutes.

For longer storage, you can freeze the vegetable rice mixture. Portion it into airtight containers or freezer bags, squeezing out excess air to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stove or microwave, adding a bit of moisture if necessary to revive the texture.

Troubleshooting Common Issues

If your rice is coming out too sticky, it may be due to not rinsing it beforehand. Give your brown rice a good rinse under cold water to remove excess starch, which can lead to a gummy texture. Proper measuring is also crucial: ensure you're following the rice-to-broth ratio as stated for optimal results.

Another common issue can arise during the roasting of vegetables. If they aren't caramelizing as desired, they might be overcrowded on the baking sheet. To achieve that lovely roasted flavor, ensure the vegetables are spread out in a single layer. If in doubt, roast in batches for better results; this will allow air circulation, promoting even browning.

Ingredients

Gather these fresh ingredients to prepare a delicious Herb Roasted Veggie Rice Skillet.

Ingredients

1 cup uncooked brown rice
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons fresh parsley, chopped

Make sure to wash the vegetables thoroughly before roasting.

Instructions

Follow these simple steps to create your Herb Roasted Veggie Rice Skillet.

Preheat the Oven

Preheat your oven to 425°F (220°C).

Cook the Rice

In a pot, combine the brown rice and vegetable broth. Bring it to a boil, then reduce the heat, cover, and simmer for 30 minutes or until the rice is tender.

Prepare the Vegetables

While the rice is cooking, toss the diced red bell pepper, zucchini, cherry tomatoes, and broccoli florets with olive oil, thyme, oregano, salt, and pepper in a large bowl.

Roast the Veggies

Spread the seasoned vegetables onto a baking sheet and roast for about 20 minutes or until they are tender and slightly caramelized.

Combine and Serve

Once the rice is done, fluff it with a fork and mix in the roasted vegetables. Garnish with fresh parsley and serve warm.

Enjoy your vibrant and tasty Herb Roasted Veggie Rice Skillet as a main dish or a side!

Pro Tips

Feel free to mix in any leftover roasted or grilled vegetables you have on hand to save time and reduce waste.

Ingredient Insights

The choice of olive oil in this recipe isn't just a matter of flavor; it also helps to enhance the cooking process by allowing the vegetables to brown beautifully. Consider using extra virgin olive oil for a richer taste, but feel free to swap it with avocado oil or a light, neutral oil if you prefer something milder. This generous oil amount assists in achieving that desirable roasted texture while drawing out the natural sweetness of the vegetables.

Fresh herbs like parsley act not just as a garnish but they can contribute a burst of freshness to the dish. If you have other fresh herbs on hand—such as basil or cilantro—feel free to mix and match! Just remember to add delicate herbs towards the end of cooking to preserve their flavor and color.

Serving Suggestions

To elevate this dish, consider serving it with a dollop of Greek yogurt or a drizzle of tahini for added creaminess and flavor contrast. A sprinkle of crumbled feta or goat cheese can also provide a tangy kick that complements the earthy vegetables beautifully.

For a bit of crunch, pair this rice skillet with some toasted nuts or seeds—think pine nuts, sunflower seeds, or slivered almonds. This not only adds textural variety but also introduces a delightful nuttiness that balances the sweetness of the roasted vegetables.

Questions About Recipes

→ Can I use white rice instead of brown rice?

Yes, but note that cooking times will vary. Adjust the broth and cooking time according to the type of rice used.

→ What other vegetables can I add?

You can add any of your favorite veggies such as carrots, asparagus, or peas to enhance the dish.

→ How can I make this recipe vegan?

This recipe is already vegan-friendly, just ensure that your vegetable broth is also plant-based.

→ Can I store leftovers?

Yes, store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.