Herb Roasted Veggie Rice Skillet
Highlighted under: Instant Planning
I love making this Herb Roasted Veggie Rice Skillet when I want a hearty and nutritious meal that’s packed with flavor. The combination of vibrant vegetables, aromatic herbs, and fluffy rice makes for a satisfying dish that we can enjoy any day of the week. It's easy to prepare and the colors alone brighten up the table! Plus, it’s versatile—feel free to swap in your favorite or seasonal vegetables. This skillet is not just a meal; it’s a celebration of goodness on a plate.
Cooking has always been a creative outlet for me, and this Herb Roasted Veggie Rice Skillet is a perfect example. I remember the first time I made it; the aroma of the fresh herbs blended with roasted veggies filled my kitchen, making it feel like home. The secret is to use a mix of seasonal vegetables, as they not only enhance the flavor but also add vibrant colors that make the dish visually appealing.
Over time, I've discovered that letting the rice cook with the roasted veggies creates a beautiful fusion of flavors. I often add a splash of lemon juice just before serving for an extra zing. This dish not only feeds the stomach but also nourishes the soul.
Why You'll Love This Recipe
- Packed with fresh, vibrant vegetables full of nutrients
- Herbs elevate the flavor profile to new heights
- One-pot meal makes clean-up a breeze
Understanding the Ingredients
The choice of vegetables in this Herb Roasted Veggie Rice Skillet significantly impacts both flavor and nutrition. Zucchini and bell peppers provide a sweet and slightly crisp texture when roasted, while the cherry tomatoes burst with a juicy sweetness that complements the earthy broccoli. If you're looking to switch things up, consider adding seasonal veggies like asparagus in spring or sweet potatoes in fall, adjusting roasting times accordingly to ensure everything is cooked perfectly.
Using long-grain rice not only contributes to the dish's hearty texture but also helps absorb the flavors of the vegetable broth. For a twist on the classic recipe, you can opt for a whole grain alternative, such as brown rice. Just be mindful of the cooking time; brown rice typically requires about 45 minutes of cooking time compared to the 20-25 minutes needed for white rice.
Roasting and Flavor Development
Roasting vegetables is more than just a cooking method; it’s a technique that caramelizes the natural sugars, creating deep, robust flavors. Spread your veggies evenly on the baking sheet for consistent roasting. Avoid overcrowding them, as this can lead to steaming rather than roasting. You’ll know they’re done when they exhibit a delightful golden color and have a slightly crispy texture on the edges.
Adding dried herbs like oregano and basil before roasting allows their essential oils to infuse the vegetables, enhancing the overall flavor profile of the dish. If fresh herbs are available, they can be a wonderful substitute; however, add them during the last five minutes of cooking to preserve their vibrant flavor.
Ingredients
Gather the following ingredients to make your Herb Roasted Veggie Rice Skillet.
Ingredients
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Once you have all the ingredients prepared, you’re ready to start cooking.
Instructions
Here’s how to make the Herb Roasted Veggie Rice Skillet step by step.
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare Vegetables
In a bowl, combine zucchini, red bell pepper, cherry tomatoes, and broccoli. Drizzle with 2 tablespoons of olive oil, oregano, basil, salt, and pepper. Toss to coat.
Roast the Vegetables
Spread the vegetable mixture on a baking sheet and roast in the oven for about 20 minutes, or until tender.
Cook the Rice
Meanwhile, in a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the rice and toast for 2-3 minutes. Pour in the vegetable broth and bring to a boil.
Combine and Serve
Once the rice has absorbed most of the broth, add the roasted vegetables to the skillet. Stir gently to combine and let it cook for another 5 minutes. Garnish with fresh parsley before serving.
Enjoy your delicious Herb Roasted Veggie Rice Skillet!
Pro Tips
- Feel free to add your favorite protein, such as chickpeas or grilled chicken, to make this dish even more filling.
Storage and Make-Ahead Tips
This Herb Roasted Veggie Rice Skillet is ideal for meal prep. Store individual portions in airtight containers in the refrigerator for up to four days. Be sure to let the dish cool completely before sealing to avoid condensation, which can make the rice soggy.
For freezing, place cooled portions in freezer-safe bags, removing excess air before sealing. This dish can be frozen for up to three months. To reheat, thaw in the refrigerator overnight, then heat in a skillet over low heat, adding a splash of vegetable broth to prevent dryness.
Serving Suggestions
This colorful skillet can be a main dish or a hearty side. To serve it as a main course, pair it with a protein source, such as grilled chicken or chickpeas for a vegetarian option. A side of crusty bread is perfect for soaking up any remaining flavorful broth.
For an added layer of flavor, sprinkle a generous amount of freshly grated Parmesan cheese or vegan cheese alternatives on top before serving. A squeeze of fresh lemon juice right before serving brightens the dish and enhances the overall taste, making it even more delightful.
Questions About Recipes
→ Can I use brown rice instead of long-grain rice?
Yes, but you'll need to adjust the cooking time, as brown rice takes longer to cook.
→ What other vegetables can I add?
You can add any vegetables you like—carrots, spinach, or eggplant work well too!
→ Is this dish suitable for meal prep?
Absolutely! It holds up well in the fridge for up to 4 days and reheats nicely.
→ Can I make this dish gluten-free?
Yes, just ensure that the vegetable broth you use is gluten-free.
Herb Roasted Veggie Rice Skillet
I love making this Herb Roasted Veggie Rice Skillet when I want a hearty and nutritious meal that’s packed with flavor. The combination of vibrant vegetables, aromatic herbs, and fluffy rice makes for a satisfying dish that we can enjoy any day of the week. It's easy to prepare and the colors alone brighten up the table! Plus, it’s versatile—feel free to swap in your favorite or seasonal vegetables. This skillet is not just a meal; it’s a celebration of goodness on a plate.
Created by: Briar Kensington
Recipe Type: Instant Planning
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
Ingredients
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
How-To Steps
Preheat your oven to 400°F (200°C).
In a bowl, combine zucchini, red bell pepper, cherry tomatoes, and broccoli. Drizzle with 2 tablespoons of olive oil, oregano, basil, salt, and pepper. Toss to coat.
Spread the vegetable mixture on a baking sheet and roast in the oven for about 20 minutes, or until tender.
Meanwhile, in a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the rice and toast for 2-3 minutes. Pour in the vegetable broth and bring to a boil.
Once the rice has absorbed most of the broth, add the roasted vegetables to the skillet. Stir gently to combine and let it cook for another 5 minutes. Garnish with fresh parsley before serving.
Extra Tips
- Feel free to add your favorite protein, such as chickpeas or grilled chicken, to make this dish even more filling.
Nutritional Breakdown (Per Serving)
- Calories: 360 kcal
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 420mg
- Total Carbohydrates: 54g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 8g