Herb Roasted Veggie Rice Skillet

Name: Herb Roasted Veggie Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 2 cups vegetable broth; 1 bell pepper, diced; 1 zucchini, diced; 1 cup asparagus, chopped; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 cloves garlic, minced; Salt and pepper to taste; Juice of 1 lemon

Highlighted under: Light Healthy Meals Favorites

When I first experimented with this Herb Roasted Veggie Rice Skillet, I was on a mission to create a dish that was both hearty and vibrant. The combination of roasted vegetables with fragrant herbs adds an irresistible aroma and flavor to the rice. I love how the vegetables caramelize in the oven, enhancing their natural sweetness. This is more than just a side dish; it’s a complete meal that feels comforting and nourishing. Perfect for weeknight dinners, it’s quick to prepare and allows for endless customization based on whatever produce I have on hand.

Created by

Hannah Lewis

Last updated on 2026-01-21T18:14:36.108Z

Creating my Herb Roasted Veggie Rice Skillet was a joyful mix of creativity and practicality. I wanted to showcase fresh, seasonal vegetables, so I headed to the farmers' market and picked up vibrant bell peppers, zucchini, and some tender asparagus. The secret to enhancing the flavors is the herb seasoning blend I crafted, which includes thyme, rosemary, and a hint of garlic. Roasting the veggies before adding them to the rice allows their flavors to intensify beautifully.

I've found that using a good quality vegetable broth instead of water to cook the rice elevates the dish immensely. It infuses the rice with a rich, savory depth. I also love incorporating a splash of lemon juice at the end to brighten the flavors—it's a game changer! This skillet dish is versatile and can easily accommodate whatever vegetables you love most.

You Will Love This Recipe Because:
Vibrant colors from fresh vegetables that look as good as they taste
A savory herb blend that enhances every bite
Quick to prepare and perfect for meal prep

Preparing Your Vegetables

The choice of vegetables in this Herb Roasted Veggie Rice Skillet not only adds a splash of color but also a range of textures. For instance, bell peppers provide a sweet crunch, while zucchini offers a tender bite. When prepping, aim for uniform sizes, around 1-inch pieces, to ensure even roasting. This will help achieve that caramelization you want, allowing each vegetable to develop its unique flavor profile without becoming mushy.

If you want to customize the vegetable mix, consider using seasonal produce. Carrots, broccoli, or even sweet potatoes can work well in this dish. Just remember that root vegetables may require a longer roasting time—so cut them smaller or start roasting them first for about 10 minutes before adding quicker-cooking veggies.

Cooking Brown Rice Perfectly

Getting brown rice right can sometimes be tricky due to its higher fiber content compared to white rice. It's crucial to rinse it well under cold water to remove excess starch, which can lead to sticky rice. After rinsing, using vegetable broth instead of water elevates the dish, infusing the rice with flavor as it cooks. Bring the broth to a rolling boil before adding the rice; this helps to achieve a fluffier end product.

When simmering the rice, keep the heat low and ensure it's tightly covered. You want to create steam while allowing the rice to absorb the liquid, which should take approximately 30 minutes. Avoid lifting the lid during cooking, as this releases steam and can lead to unevenly cooked rice. At the end, let it rest off the heat for 5-10 minutes to allow any residual moisture to be absorbed.

Serving and Storing Tips

Once your Herb Roasted Veggie Rice Skillet is ready, serve it warm, possibly topped with a sprinkle of fresh herbs like parsley or a grated cheese for added richness. I enjoy adding a handful of pine nuts or sunflower seeds for a delightful crunch and additional nutrients. This dish also makes a fantastic canvas; you can easily pair it with grilled chicken or a side of hummus for a complete meal.

If you find yourself with leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of broth or water to restore moisture. Alternatively, this dish freezes well; just let it cool completely before transferring to a freezer-safe container. When ready to enjoy, thaw overnight in the fridge and reheat thoroughly in the microwave or a skillet.

Ingredients

Gather these fresh ingredients to create a delightful and healthy meal!

Ingredients

1 cup brown rice
2 cups vegetable broth
1 bell pepper, diced
1 zucchini, diced
1 cup asparagus, chopped
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cloves garlic, minced
Salt and pepper to taste
Juice of 1 lemon

Feel free to swap any of the veggies for your favorites!

Instructions

Follow these simple steps to whip up your skillet meal quickly.

Preheat the Oven

Preheat your oven to 425°F (220°C).

Roast the Vegetables

In a large bowl, combine the bell pepper, zucchini, and asparagus with olive oil, thyme, rosemary, garlic, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 20 minutes or until tender and caramelized.

Cook the Rice

While the vegetables are roasting, rinse the brown rice under cold water. In a saucepan, bring the vegetable broth to a boil. Add the rice, reduce the heat, cover, and simmer for 30 minutes or until the rice is fluffy and the liquid is absorbed.

Combine and Serve

Once the veggies are roasted and the rice is cooked, mix them together in a large skillet. Squeeze fresh lemon juice over the top, stir to combine, and enjoy your Herb Roasted Veggie Rice Skillet!

Serve warm, and consider garnishing with fresh herbs for an extra touch!

Pro Tips

For extra flavor, try adding some fresh herbs like parsley or cilantro when serving. If you want more protein, consider mixing in some chickpeas or grilled chicken.

Variations to Explore

This Herb Roasted Veggie Rice Skillet is incredibly versatile. If you're in the mood for a bit of heat, consider adding some red pepper flakes or even a diced jalapeño when roasting the vegetables. For a Mediterranean twist, olives or artichokes can be tossed in just before serving, adding a briny flavor that balances the sweetness of the roasted veggies.

Don’t shy away from switching up the herbs, either. While thyme and rosemary offer a classic pairing, you might experiment with oregano or basil, particularly if fresh herbs are available for an even brighter flavor. Fresh herbs should be added at the end to retain their aromatic qualities.

Troubleshooting Common Issues

A common challenge with this recipe is achieving the desired doneness of the vegetables. If you notice they aren't caramelizing as expected, check your oven temperature and ensure your baking sheet is not overcrowded. Vegetables release moisture; giving them space allows for better roasting. Using a rimmed baking sheet can help contain any juices that escape while also promoting even cooking.

As for the rice, if it turns out too watery, it may have been overcooked or the lid was lifted during cooking. To remedy this, spread the rice on a baking sheet and let it sit for a few minutes to evaporate excess moisture. For future attempts, watch the cooking time closely and consider reducing the broth quantity slightly if you notice consistent excess liquid.

Questions About Recipes

→ Can I use other grains instead of brown rice?

Absolutely! Quinoa or farro would also work great.

→ How can I make this dish vegan?

This recipe is already vegan! Just ensure your vegetable broth is suitable.

→ What other vegetables can I add?

Feel free to add spinach, carrots, or any seasonal veggies you enjoy.

→ Can I meal prep this dish?

Yes! It keeps well in the fridge for up to 3 days.