One of my go to ways to cook veggies is to roast them. There is something perfectly yummy about a nice roasted vegetable, am I right? No? Just me?!? Ha! I am sure if you are reading this then perhaps, you too are a veggie fan. This is a recipe I have been perfecting over time. It started out a bit different. A hit, but different. Most recently I created this version and it was bananas good! My nearly 5 year old (9 more days!!) said it was the best thing I ever made. Let me repeat that so it can sink in, my 5 year old said something that consisted of ROASTED vegetables and brown rice, was the best thing I have ever cooked! When a 5 year old tells you that, you just quit right then and there. You cannot create anything as delicious as that ever again. Your work here is done. You may retire. Without further ado, I present to you the best recipe I have ever made, according to Jackson.

(If you hate it, don’t worry, the toddler (16months) wouldn’t even let me put one scoop in his mouth. You can join his team.)

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Roasted Veggie Rice

For the roasted veggies:

  • 1 red bell pepper
  • 1 orange pepper
  • 2-3 zucchini
  • 2-3 cloves garlic
  • 1 container grape or cherry tomatoes
  • 1/3 cup olive oil

For the rice:

  • 2 cups (or one bag) of Volcano Rice. You can use brown rice as well, 2 cups. Cook per directions
  • 1 small package basil, chopped
  • handful chives, chopped
  • 1/3 cup pine nuts
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 1/2 tsp sea salt
  • fresh black pepper to taste
  • feta cheese to taste and optional

Preheat oven to 425. Combine the roasted veggie ingredients in a large bowl, mix/toss well. Lay evenly on a parchment paper lined baking sheet. Bake until the veggies are cooked through and are slightly brown.

Meanwhile, prepare rice to package directions. The Volcano Rice takes about 30 minutes to simmer. Adjust your prep according to the rice you use, brown rice takes longer.

Add the lemon juice, olive oil, salt, and pepper to a small bowl. Whisk well. When the rice is done, transfer to a large serving bowl. Pour the dressing over the rice and mix well. Add the basil, chives, and pine nuts, again, mix well. When the veggies are done add them to the rice mixture. Combine well. Serve with feta. I keep that on the side because Jackson is not a big feta fan.

It is a simple recipe and was a big hit. I was very happy with how it turned out. Jackson said the zucchini felt good on his teeth. haha He is a veggie lover though. Tonight he has requested broccoli because and I quote “I just love the way you cook it mommy.” I hope you enjoy this roasted veggie rice as much as he does.