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 red bell pepper, chopped; 1 zucchini, diced; 1 cup broccoli florets; 1 cup carrots, sliced; 1 small red onion, chopped; 2 cups cooked rice; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; Fresh parsley, chopped; Lemon wedges

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I absolutely love how this Herb Roasted Veggie Rice Skillet brings together vibrant flavors and wholesome ingredients in one dish. It's become a go-to for my weeknight dinners because it's not only easy to prepare but also allows me to enjoy a variety of vegetables. The fragrant herbs really elevate the taste, and the combination of textures makes it satisfying. Plus, it's a fantastic way to use up any leftover veggies in the fridge. I can't wait for you to try it!

Created by

Helena Whitby

Last updated on 2026-01-19T23:49:34.935Z

I remember the first time I made this Herb Roasted Veggie Rice Skillet. It was a chilly evening, and I wanted something warm and comforting. I decided to roast a mix of my favorite vegetables with fresh herbs, and it turned out to be a delightful surprise. The aromas filled my kitchen, making it hard to wait for dinner! The roasted veggies add a nice caramelized flavor that contrasts perfectly with the fluffy rice.

Connecting the flavors of the herbs with the veggies took some experimentation, but I found that a mix of thyme and rosemary works wonders. I recommend tossing the vegetables in olive oil and seasoning before roasting them to achieve a perfect balance of taste. This dish has become a staple in my home, not just for its flavor but also for its nutritional benefits.

        Why You'll Love This Recipe
        Bursting with fresh herbs that brighten every bite
Customizable with any seasonal veggies you have on hand
A hearty meal that’s easy to throw together on busy nights

      

Choosing the Right Vegetables

The beauty of this Herb Roasted Veggie Rice Skillet lies in its versatility when it comes to vegetables. Seasonal choices can greatly enhance the dish’s flavor and texture. For instance, adding asparagus or sweet potatoes can provide unique sweetness and depth. If you have leftover veggies that are starting to wilt, don’t hesitate to toss them in; just adjust the cooking time slightly for denser vegetables or softer options like mushrooms.

To achieve the best roast, make sure to cut your vegetables into uniform sizes, which encourages even cooking and caramelization. When preparing the bell peppers and zucchini, aim for bite-sized pieces—about an inch thick. This ensures they roast properly without becoming soggy. If using Kale for an extra crunch, add it at the last five minutes of roasting to retain its texture.

Mastering the Skillet Technique

When combining your roasted veggies with rice in the skillet, medium heat is key. This will allow the dish to get a little crispy without burning. Start with cold cooked rice to help it heat evenly as you mix. If you’re using leftover rice, ensure it’s separated into grains; clumped rice can lead to uneven texture.

Stir continuously while cooking the rice and veggies together for about 3-5 minutes. This technique not only heats everything through but also gives you a chance to slightly brown the rice, adding depth of flavor. If you like, you can incorporate a splash of vegetable broth to moisten the dish and contribute additional flavor while ensuring the rice doesn’t dry out.

Storage and Serving Suggestions

If you have leftovers, this veggie rice skillet stores well in an airtight container in the fridge for up to three days. To reheat, simply warm it gently on the stovetop with a drizzle of olive oil or a splash of water to restore moisture. The flavors meld even more overnight, making it a delightful option for lunch the next day.

For serving, consider pairing the skillet with a protein like grilled chicken or chickpeas for a complete meal. Consider topping it with a sprinkle of feta cheese or a dollop of yogurt to add creaminess and contrast to the dish's textures. If you're feeling adventurous, you can also try adding a splash of soy sauce or hot sauce for an Asian flair.

Ingredients

Vegetables

1 red bell pepper, chopped
1 zucchini, diced
1 cup broccoli florets
1 cup carrots, sliced
1 small red onion, chopped

Rice and Herbs

2 cups cooked rice
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Optional Garnishes

Fresh parsley, chopped
Lemon wedges

Instructions

Prepare the veggies

Preheat your oven to 400°F (200°C). In a large bowl, combine the chopped bell pepper, zucchini, broccoli, carrots, and red onion. Drizzle with olive oil, thyme, rosemary, salt, and pepper. Toss until well coated.

Roast the veggies

Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25 minutes, or until tender and slightly caramelized.

Combine with rice

In a large skillet over medium heat, add the cooked rice. Once the veggies are done roasting, fold them into the skillet with the rice. Stir until everything is heated through.

Serve and garnish

Remove the skillet from heat and serve warm. Garnish with chopped fresh parsley and lemon wedges if desired.

Pro Tips

For a protein boost, consider adding chickpeas or shredded chicken to the skillet before serving. This dish pairs nicely with a side salad for a complete meal.

Ingredient Substitutions

If you're looking to make this dish gluten-free, substitute regular rice with quinoa or a blend of grains. Quinoa cooks similarly and will offer a slightly nutty flavor that complements the herbs well. Alternatively, cauliflower rice can provide a low-carb option, though you’ll need to reduce the cooking time since it cooks faster than regular rice.

Herbs play a crucial role in this recipe, but feel free to experiment. If you don’t have dried thyme or rosemary, fresh herbs like sage or basil can add a wonderful aroma and flavor. Just remember to adjust the quantity because fresh herbs are often more potent; about three times more fresh than dried is a good ratio.

Creating Different Flavor Profiles

You can easily alter the flavor profile of this dish depending on the herbs and spices you choose. For a Mediterranean twist, consider adding oregano and some sun-dried tomatoes. For a spicy kick, toss in some red pepper flakes or even a pinch of smoked paprika which will add richness to the overall taste.

Don't hesitate to mix in different sauces or condiments. A splash of balsamic vinegar right before serving can enhance the sweetness of the vegetables, while a sprinkle of sesame seeds adds an extra crunch and visual appeal. Always remember to taste before serving—it's the perfect moment to adjust your seasoning!

Questions About Recipes

→ Can I use frozen vegetables instead?

Yes! Just ensure they're thawed and drained before using to prevent excess moisture.

→ How long will leftovers keep in the refrigerator?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can this recipe be made vegan?

Absolutely! It’s naturally vegan as it stands, just ensure any garnishes are also vegan-friendly.

→ What rice works best for this dish?

You can use any variety of rice, such as jasmine, basmati, or brown rice, depending on your preference.