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 bell pepper (any color), diced; 1 zucchini, diced; 1 cup cherry tomatoes, halved; 1 cup broccoli florets; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Natural Inspiration

I love making this Herb Roasted Veggie Rice Skillet when I want a comforting and nutritious meal packed with vibrant flavors. The combination of perfectly roasted vegetables and fluffy rice, all infused with fragrant herbs, really makes my taste buds dance. It's easy to prepare and is a fantastic dish for any weeknight dinner or cozy gathering with friends. Every bite is a celebration of fresh ingredients that make this dish not only delicious but also visually appealing on the plate.

Created by

Darcy Penrose

Last updated on 2026-01-21T20:06:36.282Z

I first stumbled upon this recipe after experimenting with leftover vegetables in my fridge. The beauty of this Herb Roasted Veggie Rice Skillet is that you can use whatever veggies you have on hand, making it a versatile dish. I discovered that roasting the veggies first enhances their natural sweetness, which adds an incredible depth of flavor to the dish.

In my experience, using a mix of herbs like thyme, rosemary, and parsley elevates the dish from simple to extraordinary. Plus, I always finish it off with a squeeze of fresh lemon juice—this tip truly brightens the entire skillet and ties all the flavors together beautifully!

Why You Will Love This Recipe
Bright and colorful presentation that’s sure to impress
Customizable with your favorite seasonal vegetables
Great leftovers that taste even better the next day

Understanding the Role of Herbs

In this Herb Roasted Veggie Rice Skillet, the choice of dried thyme and rosemary is crucial. These herbs not only enhance the dish’s aroma but also provide depth to the flavor profile. Thyme contributes an earthy, slightly minty flavor, while rosemary adds a pine-like essence. Together, they create a fragrant base that makes every bite memorable. If you're looking for a fresher twist, consider substituting the dried herbs with their fresh counterparts—just double the amount, as fresh herbs are less potent.

I've noticed that toasting the dried herbs in the olive oil for a minute before tossing them with the vegetables intensifies their flavor. This simple technique releases aromatic oils and enhances the overall depth of the dish. Keep an eye on them to prevent burning; the goal is to just warm them until fragrant. When balancing flavors, don’t be afraid to adjust the herb quantities based on your personal preference.

Vegetable Selection and Customization

The beauty of this skillet lies in its versatility. While I’ve suggested bell peppers, zucchini, cherry tomatoes, and broccoli, feel free to adapt based on what you have on hand or your seasonal favorites. For instance, asparagus, carrots, or even sweet potatoes can work wonderfully. Just remember that firmer veggies may need a little extra roasting time to ensure they’re tender and caramelized by the end of cooking.

When choosing vegetables, try to aim for a mix of colors and textures, as this not only enhances the visual appeal but also offers a range of nutrients. I often include a sprinkle of red pepper flakes for a touch of heat or toss in some spinach during the last few minutes of cooking for added greens. Variety not only keeps the dish exciting but also allows you to make this skillet uniquely yours.

Storing and Reheating

This Herb Roasted Veggie Rice Skillet is an excellent dish for meal prep, as it stores well in the refrigerator. Once cooled, transfer the leftovers to an airtight container. It keeps fresh for up to three days. To reheat, you can either warm it in a microwave for a few minutes or heat it on the stove over medium heat with a splash of vegetable broth to maintain moisture.

If you're looking to make this a make-ahead dish for gatherings, prepare the roasted vegetables and rice separately ahead of time. Combine them just before serving for optimal texture. The rice may clump together slightly during storage, so fluffy it with a fork and stir in a little olive oil before serving to restore its original lightness. I love this method because it allows the flavors to meld while still maintaining that perfect texture.

Ingredients

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

Ingredients

1 cup long-grain rice
2 cups vegetable broth
1 bell pepper (any color), diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 cup broccoli florets
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish

Once you have your ingredients ready, you can start preparing this delightful dish!

Instructions

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

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the bell pepper, zucchini, cherry tomatoes, and broccoli with olive oil, thyme, rosemary, salt, and pepper on a baking sheet. Spread them out in a single layer and roast for 20 minutes.

Cook the Rice

While the vegetables are roasting, rinse the rice under cold water. In a medium pot, bring the vegetable broth to a boil and add the rice. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender.

Combine and Serve

Once both the rice and veggies are done, fluff the rice with a fork and mix in the roasted vegetables. Add the lemon juice and stir gently to combine. Garnish with fresh parsley before serving.

Your Herb Roasted Veggie Rice Skillet is now ready to be enjoyed!

Pro Tips

For an extra layer of flavor, try adding a splash of balsamic vinegar to the veggies before roasting. Additionally, serve with a side of crusty bread for a complete meal.

Flavor Pairings

Pairing the Herb Roasted Veggie Rice Skillet with a protein source can elevate it to a complete meal. Grilled chicken or salmon works beautifully alongside it, adding an extra layer of flavor and nutrition. For a vegetarian option, consider topping it with chickpeas or black beans. These protein sources not only enhance the dish's heartiness but also complement the fresh herbs and roasted flavors in a delightful way.

A light salad with citrus dressing complements the dish well, balancing the earthiness of the roasted veggies. I often serve it with a side of arugula or spinach dressed in lemon juice and olive oil for a bright contrast that ties everything together beautifully.

Scaling the Recipe

This recipe is easily scalable, making it perfect for any gathering. To double the recipe, simply double all the ingredients, but be mindful of your baking sheet size. If you’re roasting a large batch, you may need to use two baking sheets to avoid overcrowding, which ensures even cooking and browning. Spread the vegetables out so that each piece has space and is well-coated in oil and seasoning for that perfect roast.

For a smaller portion, you can easily halve the ingredients. However, keep the cooking times consistent as they may not vary drastically. I recommend keeping a close eye on the vegetables towards the end to ensure they achieve that desired caramelization without overcooking.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, but the cooking time will be longer. Use 2.5 cups of vegetable broth and simmer for about 40 minutes.

→ What other vegetables can I add?

Feel free to include any seasonal vegetables like asparagus, carrots, or spinach!

→ Can I make this dish vegan?

Absolutely! This recipe is already vegan if you use vegetable broth and avoid any animal products.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a stovetop.