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 bell peppers, diced; 1 cup zucchini, diced; 1 cup cherry tomatoes, halved; 1 onion, diced; 2 cups cooked rice (white or brown); 2 tablespoons olive oil; 2 teaspoons dried basil; 2 teaspoons dried oregano; Salt and pepper, to taste

Highlighted under: Healthy & Light

I love making Herb Roasted Veggie Rice Skillet when I want something that feels both hearty and refreshing. The delightful combination of colorful vegetables seamlessly roasted with fragrant herbs gives the rice a vibrant flavor that truly comforts. Each bite offers a satisfying mix of textures, making it not only a dish I crave but one that my family enjoys too. Plus, it's super easy to whip up, turning simple ingredients into something spectacular. It's become a go-to recipe for weeknight dinners in my home.

Created by

Kayla Monroe

Last updated on 2026-01-15T13:58:09.142Z

When I first tried making this Herb Roasted Veggie Rice Skillet, I wanted to elevate my usual rice dish with more flavors. The secret lies in the way we roast the veggies first—this brings out their sweetness and creates a wonderful depth of flavor. I found that using a mix of bell peppers, zucchini, and onions gives it the perfect colorful appeal without overwhelming the palate.

Another tip I discovered was to allow the rice to rest for a few minutes after cooking, which helps all the flavors meld beautifully. Whether served alone or as a side, this dish has become a favorite in my home for its simplicity and scrumptious nature.

        Why You Will Love This Recipe
        Bursting with fresh herb flavors that elevate simple ingredients
Colorful presentation makes it a standout on any table
Perfectly versatile for any protein addition or as a vegan delight

      

Choosing the Right Vegetables

Selecting fresh, seasonal vegetables elevates the flavor of your Herb Roasted Veggie Rice Skillet. Bell peppers and zucchini add sweetness and crunch, while cherry tomatoes introduce a burst of juiciness. If you’re looking for alternatives, consider swapping in asparagus or broccoli for a different texture. Just remember to cut them into uniform pieces to ensure even roasting, achieving that perfect tender and slightly charred result.

During the roasting process, keep an eye on the vegetables for optimal results. They should become tender and develop slight browning on the edges, typically around 20 minutes in a preheated oven. If you prefer a bit of crispiness, you can broil them for the last 2-3 minutes, but watch closely to avoid burning.

Enhancing Flavor with Herbs

The dried herbs in this recipe, basil and oregano, play a crucial role in accentuating the dish’s overall flavor profile. Fresh herbs can also be used if you have them on hand; just double the quantity for a vibrant taste. Adding them to the vegetables while roasting allows the herbs to infuse their flavors, resulting in a fragrant and delicious base for the rice.

For those looking to try something different, consider adding a pinch of red pepper flakes for a hint of heat or mixing in some garlic powder for depth. You can also experiment with herb blends, such as Italian seasoning, which can offer a complex flavor with no extra work.

Make-Ahead and Storage Tips

Preparing this Herb Roasted Veggie Rice Skillet ahead of time is a practical way to enjoy wholesome meals during a busy week. You can roast the vegetables and cook the rice the day before, storing them separately in airtight containers in the fridge. When you’re ready to eat, simply combine them in a skillet and heat over low for about 5 minutes until warmed through.

This dish also freezes well, lasting up to three months. To reheat, thaw in the refrigerator overnight and warm in a skillet over low heat, adding a splash of water or broth to prevent dryness. This allows you to enjoy a comforting, hearty meal conveniently any day of the week.

Ingredients

Gather these vibrant ingredients for a delicious meal:

Vegetables

1 cup bell peppers, diced
1 cup zucchini, diced
1 cup cherry tomatoes, halved
1 onion, diced

Rice and Seasonings

2 cups cooked rice (white or brown)
2 tablespoons olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
Salt and pepper, to taste

Once you have everything, you're ready to start cooking!

Instructions

Follow these steps for a delicious Herb Roasted Veggie Rice Skillet:

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

Roast in the oven for about 20 minutes, or until veggies are tender and slightly browned.

Mix with Rice

In a large skillet, combine the cooked rice with the roasted vegetables. Stir gently to mix and let it cook on low heat for about 5 minutes, allowing the flavors to meld.

Serve and Enjoy

Serve hot as a main dish or side option. Enjoy the burst of flavors!

And there you have it — a delightful skillet meal that’s easy to make!

Pro Tips

For an extra layer of flavor, add a splash of lemon juice just before serving. You can also customize the vegetables based on what's in season.

Serving Suggestions

Your Herb Roasted Veggie Rice Skillet is versatile and can be served as a standalone dish or as a side. Pair it with grilled chicken or fish for added protein, or keep it vegan by adding chickpeas or black beans for a filling option. A sprinkle of feta cheese on top adds a salty contrast that really brings the dish together.

For a fresh element, consider serving it alongside a simple green salad dressed with lemon vinaigrette. This not only enhances the meal’s flavor balance but also adds extra nutrients and a refreshing crunch.

Scaling the Recipe

This recipe is easily scalable, whether cooking for a crowd or just a few. If you want to double the recipe, simply increase the vegetable quantities and seasoning as needed. Cooking times will remain similar; however, ensure your baking sheet is not overcrowded when roasting, as this can hinder even cooking.

When preparing for larger gatherings, consider using a larger skillet or dividing the mixture into two skillets to manage the cooking process without sacrificing quality. This technique ensures that the flavors meld beautifully without becoming too mushy.

Troubleshooting Common Issues

If you notice that your vegetables are turning out soggy instead of roasted, it likely means they were overcrowded on the baking sheet. Make sure to spread them out in a single layer, leaving space between each piece. If using frozen vegetables, ensure they are thawed and patted dry to eliminate excess moisture before roasting.

Should your rice appear dry after mixing, a drizzle of extra olive oil or a splash of vegetable broth can revive it. Stir well to combine and heat gently until everything is perfectly cohesive and warm throughout.

Questions About Recipes

→ Can I use other grains instead of rice?

Absolutely! Quinoa or farro would work wonderfully in this dish.

→ How can I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.

→ Can I make this vegan?

Yes! This recipe is already vegan-friendly as it contains no animal products.

→ What proteins can I add?

Grilled chicken, tofu, or chickpeas are fantastic additions to this skillet dish.