Herb Roasted Veggie Rice Tray

Name: Herb Roasted Veggie Rice Tray
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup long-grain rice; 2 cups vegetable broth; 1 tablespoon olive oil; Salt to taste; 1 bell pepper, diced; 1 zucchini, sliced; 1 cup cherry tomatoes, halved; 1 cup broccoli florets; 1 carrot, sliced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; Fresh parsley, chopped; Lemon wedges

Highlighted under: Smart Cooking

I love creating vibrant, wholesome dishes, and this Herb Roasted Veggie Rice Tray has quickly become a favorite in my kitchen. The combination of colorful vegetables tossed with fragrant herbs not only brings life to the table but also fills the home with cozy, inviting aromas. The rice serves as the perfect base, absorbing all those delicious flavors. Whether you're hosting a gathering or just looking for a nutritious meal, this tray will delight everyone. It's easy to make and even easier to customize, so feel free to add your favorite veggies!

Created by

Isla Weatherford

Last updated on 2026-01-19T22:45:34.364Z

When I first tried making an Herb Roasted Veggie Rice Tray, I knew I had stumbled upon something special. The key is to roast the vegetables just enough to enhance their natural sweetness while keeping them tender, not mushy. I recommend using a mix of seasonal vegetables — they add both color and flavor, making it not just satisfying to eat but also a feast for the eyes.

I discovered that marinating the veggies in olive oil and herbs before roasting elevates the dish tremendously. The longer they marinate, the more flavorful they become! You can also experiment with your herb choices, as the dish adapts well to whatever fresh herbs you have on hand.

        You Will Love This Recipe Because
        The vibrant colors make for a stunning meal centerpiece.
It’s packed with wholesome nutrients from fresh veggies.
The herby flavor pairs perfectly with the fluffy rice.

      

Choosing the Right Veggies

Selecting the right vegetables is key to creating a colorful and nutritious Herb Roasted Veggie Rice Tray. While this recipe calls for bell pepper, zucchini, cherry tomatoes, broccoli, and carrot, feel free to experiment with whatever is in season or available. For instance, asparagus, cauliflower, or sweet potato can add different textures and flavors. Just keep in mind that denser veggies like sweet potatoes may need a little extra roasting time, so adjust accordingly to ensure everything is cooked through and caramelized.

When chopping your vegetables, aim for even sizes to promote uniform cooking. This means dicing your bell pepper and slicing your zucchini and carrots to similar thicknesses—about half an inch is best. Uneven cuts can lead to some veggies cooking faster than others, resulting in a mix of textures you might not want with your tender rice. Patience in the prep will pay off in the final dish!

Flavorful Herb Infusion

The herbs you choose can significantly elevate the flavor profile of this dish. Here, dried oregano and basil bring warmth and familiarity that beautifully complement the roasted vegetables. If you prefer fresh herbs, you can use them instead. Just remember to triple the amount, as fresh herbs have a more delicate flavor. Mince them finely to ensure they spread well throughout the dish. I often combine parsley with oregano for a vibrant touch to both look and taste.

Since herbs naturally lose their potency over time, ensure your dried herbs are fresh for the best flavor. You can test their freshness by rubbing them between your fingers—if they release a strong aroma, they’re good to use. When roasting veggies, some people like to add crushed garlic or red pepper flakes for an extra kick. It’s all about personalizing as you go along.

Serving and Storage Tips

This Herb Roasted Veggie Rice Tray makes an excellent left-over dish, as the flavors continue to meld over time. Store any leftovers in an airtight container in the refrigerator for up to three days. Simply reheat in the microwave for a quick meal. If you’re reheating in the oven, cover it with foil to prevent the rice from drying out. Aim for 350°F (175°C) for about 15 minutes for even heating.

For a streamlined serving, consider pairing your herb rice and vegetables with protein options like grilled chicken or chickpeas, making it a complete meal. Feel free to turn it into a salad by letting it cool and adding arugula or spinach at room temperature! You can even enjoy it cold for a refreshing lunch option and add a drizzle of balsamic glaze for extra flavor.

Ingredients

For the Rice

1 cup long-grain rice
2 cups vegetable broth
1 tablespoon olive oil
Salt to taste

For the Roasted Vegetables

1 bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 carrot, sliced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

To Garnish

Fresh parsley, chopped
Lemon wedges

Instructions

Prepare the Rice

In a medium saucepan, heat olive oil over medium heat. Add the rice and toast for 2 minutes until it’s fragrant. Pour in the vegetable broth, season with salt, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 10 minutes.

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, combine all the chopped vegetables with olive oil, oregano, basil, salt, and pepper. Toss until well coated. Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.

Assemble the Tray

Once the rice is fluffy, fluff it with a fork and transfer it to a serving tray. Top the rice with the roasted vegetables. Garnish with chopped parsley and lemon wedges before serving.

Tips

Pro Tips

Feel free to mix and match your favorite vegetables! Seasonal produce works best for flavor and freshness.

Variations to Try

If you'd like to change up the base of this dish, consider replacing the long-grain rice with quinoa or farro; both provide a nutty flavor and a boost of protein. Quinoa cooks quickly, typically taking about 15 minutes, while farro requires a little longer—around 30 minutes—so keep that in mind when planning your meal prep. Adjust your liquid ratio accordingly; for quinoa, use two cups of water for every cup of dry grains.

You could also switch things up by adding a splash of soy sauce or a sprinkle of feta cheese as a finishing touch. Seasonal adjustments with vegetables are welcome too; for example, in the fall, roasted butternut squash and kale can fit right in for a cozy autumn-themed dish.

Make-Ahead Friendly

To streamline your meal prep, you can make the rice a day in advance. Store it in the refrigerator after it has cooled completely. When you’re ready to serve, just microwave it briefly until warmed through before layering on the roasted veggies. This not only saves time but also allows the rice to absorb more flavors from the roasted vegetables when served together.

Another make-ahead option is to roast your vegetables earlier in the day. They can be stored in the fridge for up to three days, giving you that homemade flavor without the same-day prep. Simply reheat them before serving over the rice, garnishing with fresh parsley and lemon for an extra pop.

Questions About Recipes

→ Can I make this dish vegan?

Absolutely! The recipe is naturally vegan since 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. Reheat in the microwave or on the stovetop.

→ What other herbs can I use?

Any fresh herbs like thyme, rosemary, or cilantro can be substituted for a different flavor profile.

→ Can I use brown rice instead?

Yes, just adjust the cooking time according to the brown rice package instructions, as it usually takes longer to cook.