Herb Roasted Veggie Rice Skillet

Name: Herb Roasted Veggie Rice Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup long-grain rice; 2 cups vegetable broth; 1 zucchini, diced; 1 bell pepper, diced; 1 carrot, sliced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this Herb Roasted Veggie Rice Skillet whenever I want a dish that's both comforting and nutritious. The combination of vibrant vegetables and fluffy rice, all tossed in fresh herbs, creates an aromatic experience that's hard to resist. Plus, it's a one-pan wonder that simplifies clean-up while still delivering on flavor! Whether it's a busy weeknight or a leisurely weekend meal, this skillet guarantees a wholesome satisfaction that leaves everyone asking for seconds.

Created by

Riley Dawson

Last updated on 2026-01-15T13:58:10.305Z

When I first tried this Herb Roasted Veggie Rice Skillet, I was genuinely surprised by how the herbs elevated the entire dish. I decided to toss in seasonal veggies I had in my fridge, and the result was a perfect balance of flavors. Each bite bursts with freshness, and I realized how simple ingredients can create something spectacular.

As I experimented with various herbs, I found that thyme and rosemary paired wonderfully with the roasted veggies. This method not only intensifies the flavors but also infuses the rice with a lovely essence. The best part is, you can switch up the veggies based on what’s in season or your personal favorites!

        Why You'll Love This Recipe
        Delicious medley of flavors from fresh herbs and veggies
One-pan meal makes cooking and clean-up a breeze
Perfectly fluffy rice complements the roasted vegetables

      

Choosing the Right Vegetables

The beauty of this Herb Roasted Veggie Rice Skillet lies in its versatility. While the recipe calls for zucchini, bell pepper, carrot, and cherry tomatoes, feel free to use any seasonal vegetables you have on hand. Eggplant or asparagus can also work beautifully. Just remember, select vegetables that roast well, ensuring they all finish cooking at the same time. Cut them into uniform sizes to promote even cooking and maximize texture.

When selecting cherry tomatoes, look for ones that are plump and vibrant in color, indicating sweetness and ripeness. Alternatively, if you prefer a more robust flavor, substitute with sun-dried tomatoes. Just be sure to hydrate them slightly in warm water if they're too dry, and add them during the last few minutes of roasting for enhanced flavor without mushiness.

Perfecting Your Rice

Rinsing the rice is a crucial step that shouldn't be overlooked. This process removes excess starch, ensuring that the rice cooks up fluffy and separate rather than sticky. After rinsing, soak the rice in water for about 15 minutes to further improve texture. This step is particularly helpful if you're using brown rice, which may require longer cooking times – around 40-45 minutes total.

Using vegetable broth instead of water significantly elevates the flavor profile of this dish. You can make your own broth or opt for low-sodium store-bought versions. If you're looking for a richer taste, consider adding a tablespoon of nutritional yeast to the broth for a savory boost. Also, keeping the lid on while simmering helps to trap steam, enhancing the rice's fluffiness.

Serving Suggestions

This skillet serves well as a stand-alone dish, but you can elevate it further with protein additions. Grilled chicken, shrimp, or chickpeas can be mixed in, making it a more substantial meal. For extra creaminess, consider a sprinkle of feta or goat cheese just before serving; their tang complements the roasted veggies beautifully.

Storing leftovers is straightforward; just let the dish cool, then transfer it to an airtight container. It will keep in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of vegetable broth or in the microwave, ensuring not to overheat to preserve the texture of the roasted vegetables.

Ingredients

Gather these fresh ingredients to create your delicious Herb Roasted Veggie Rice Skillet:

Ingredients

1 cup long-grain rice
2 cups vegetable broth
1 zucchini, diced
1 bell pepper, diced
1 carrot, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish

Make sure to wash all vegetables thoroughly before preparing the dish!

Instructions

Here’s how to prepare your Herb Roasted Veggie Rice Skillet:

Prepare the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, combine the zucchini, bell pepper, carrot, and cherry tomatoes. Drizzle with olive oil, thyme, rosemary, salt, and pepper.

Toss until the vegetables are well coated.

Roast the Veggies

Spread the vegetables on a baking sheet and roast them in the preheated oven for about 20 minutes or until they are tender and slightly charred.

Cook the Rice

While the veggies are roasting, rinse the rice under cold water. In a saucepan, bring the vegetable broth to a boil, then stir in the rice. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is fluffy.

Combine and Serve

Once the rice is cooked, fluff it with a fork and fold in the roasted vegetables. Serve warm, garnished with fresh parsley.

Enjoy your delicious and nutritious Herb Roasted Veggie Rice Skillet!

Pro Tips

Feel free to mix and match your favorite vegetables based on what you have available. Leeks, asparagus, or even sweet potatoes can make great additions!

Common Troubleshooting Tips

If you find that your vegetables are not roasting evenly, check the oven temperature. An oven thermometer can help confirm it’s as hot as it should be, and ensure you are spread out the veggies in a single layer on the baking sheet. If overcrowded, they’ll steam rather than roast, missing out on that delightful caramelization.

If your rice comes out too soggy, it may mean too much water was used or it was cooked too long. Next time, adjust by using slightly less broth or shortening the simmer time. Conversely, if the rice is undercooked, add a couple of tablespoons of liquid and cover it to steam for a few more minutes.

Make-Ahead Tips

Preparing components ahead of time can simplify this meal on a busy night. You can chop and store the vegetables up to a day in advance. Keep them in a sealed container in the fridge to retain freshness. For the rice, cooking it ahead of time and storing it in the refrigerator makes reheating a snap.

If you decide to freeze the dish, it's best to freeze the rice and veggies separately to prevent mushiness upon reheating. Portion out servings in freezer-safe containers, and they’ll keep well for about a month. For best results, thaw in the refrigerator overnight before reheating.

Flavor Variations

To change the flavor profile, consider adding spices like smoked paprika or cumin to the oil before tossing with the vegetables. This will infuse a unique taste that pairs well with the earthy vegetables. Alternatively, fresh herbs such as basil or cilantro can be added right before serving to brighten the dish.

For a bit of heat, add a pinch of crushed red pepper flakes with the herbs, or toss in some chili powder. This enhances the flavors while providing a pleasant warmth that complements the sweetness of the roasted veggies.

Questions About Recipes

→ Can I make this dish vegan?

Yes, this recipe is already vegan! Just ensure that your vegetable broth is vegan-friendly.

→ How can I store leftovers?

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

→ Can I use brown rice instead?

Absolutely! Just make sure to adjust the cooking time as brown rice typically takes longer to cook than white rice.

→ What other herbs can I use?

You can experiment with different herbs like basil, oregano, or even a hint of sage for varying flavors!