Herb Roasted Veggie Rice Skillet

Name: Herb Roasted Veggie Rice Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 2 cups vegetable broth; 1 tablespoon olive oil; 1 cup broccoli florets; 1 red bell pepper, diced; 1 zucchini, diced; 1 small red onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh rosemary, chopped; Salt and pepper to taste

Highlighted under: Home Healthy Meals Favorites

I love making my Herb Roasted Veggie Rice Skillet because it’s not only a vibrant dish packed with flavor, but it’s also extremely versatile. Each time I prepare it, I enjoy customizing the vegetables to suit the season or what’s available in my fridge. The fresh herbs elevate the dish, making it a delightful and healthy addition to my dinner rotation. Plus, it's perfect for meal prepping, ensuring I have a delicious meal ready to go throughout the week.

Created by

Esme Caldwell

Last updated on 2026-01-19T23:59:35.072Z

I was inspired to create the Herb Roasted Veggie Rice Skillet during one of those busy weeknights when I needed something quick yet nutritious. I discovered how roasting the vegetables before mixing them with the rice enhances their flavors and creates a pleasing texture. The combination of fresh herbs and spices tied everything together beautifully.

What I love about this recipe is its adaptability. I’ve swapped in various vegetables like zucchini and bell peppers depending on what I had on hand. It’s always a hit at dinner parties, and I often serve it as a main dish or a hearty side for grilled meats.

Why You Will Love This Recipe
Bursting with fresh flavors from roasted vegetables and herbs
Easy to customize with your favorite seasonal produce
Wholesome and satisfying, making it perfect for any meal

Vegetable Selection and Customization

One of the best parts of the Herb Roasted Veggie Rice Skillet is its adaptability. While the recipe calls for broccoli, bell pepper, and zucchini, feel free to swap in your favorite seasonal vegetables or whatever you have on hand. For a richer flavor, consider adding sweet potatoes or carrots, which hold up well in the roasting process. Just keep in mind that denser vegetables may require a longer roasting time—up to 30 minutes—so adjust accordingly.

When it comes to herbs, don’t hesitate to experiment based on availability. Fresh basil can add a lovely, sweet aroma, while dill offers a refreshing twist. I often use a combination of herbs for depth; try mixing thyme with oregano for a Mediterranean flair. You can also use dried herbs in a pinch—just remember that they’re more concentrated, so reduce the amount by about a third.

Perfecting the Rice

For this recipe, I prefer basmati rice because of its fragrant aroma and fluffy texture. Ensuring the rice is thoroughly toasted before adding the broth enhances its natural nutty flavor. Watch for just a hint of golden color during toasting—this usually takes about 2 minutes. If you're short on time, you can substitute with quick-cooking rice, but adjust the broth quantity and cooking time accordingly to ensure perfect texture.

Storing cooked rice can also be done effectively. If you have leftovers, allow the rice to cool completely before transferring it to an airtight container. It can be refrigerated for up to 5 days or frozen for up to 3 months. When reheating, add a splash of vegetable broth or water to prevent drying out, and microwave covered in short intervals, stirring frequently.

Ingredients

For the Rice:

1 cup basmati rice
2 cups vegetable broth
1 tablespoon olive oil

For the Roasted Vegetables:

1 cup broccoli florets
1 red bell pepper, diced
1 zucchini, diced
1 small red onion, chopped
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste

Instructions

Prepare the Rice

In a medium saucepan, heat the olive oil over medium heat. Add the basmati rice and toast for 2 minutes. Pour in the vegetable broth, bring to a boil, then cover and reduce the heat to low. Cook for 15-20 minutes until rice is tender.

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, combine the broccoli, bell pepper, zucchini, onion, garlic, thyme, rosemary, salt, and pepper. Toss with olive oil and spread on a baking sheet. Roast for 20-25 minutes or until tender and lightly caramelized.

Combine and Serve

Once the rice and vegetables are done, fluff the rice with a fork and gently fold in the roasted vegetables. Adjust seasoning to taste and serve warm.

Pro Tips

For added flavor, try adding a splash of lemon juice before serving or sprinkle some Parmesan cheese on top.

Serving Suggestions

This Herb Roasted Veggie Rice Skillet can be served as a standalone dish, but it also shines as a side. Consider pairing it with grilled chicken or fish for a more rounded meal. To elevate the dish further, a light drizzle of balsamic reduction or a sprinkle of feta cheese can provide a nice tangy contrast to the savory roasted vegetables.

For a complete plant-based meal, toss in some chickpeas or lentils to add protein and fiber without compromising the flavor. They can be added directly to the skillet after mixing in the vegetables, allowing them to heat through in a gentle manner, ensuring they retain their texture.

Troubleshooting Common Issues

Should your roasted vegetables not achieve a caramelized finish, ensure they are spread out evenly on the baking sheet. Crowding can lead to steaming rather than roasting. If you find they are browning too quickly before becoming tender, lower the oven temperature slightly and increase the cook time to allow them to soften properly without burning.

If the rice turns out mushy instead of fluffy, this could be due to excess liquid or overcooking. Always measure liquids precisely and consider using a timer to track cooking times. Fluffing the cooked rice gently with a fork rather than stirring helps maintain its texture.

Questions About Recipes

→ Can I use brown rice instead of basmati?

Yes, but keep in mind that brown rice will require a longer cooking time and more liquid.

→ What other vegetables can I include?

Feel free to add any seasonal vegetables like asparagus, carrots, or spinach.

→ Can I make this vegan?

Yes, this recipe is already vegan as it uses vegetable broth and no animal products.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.