Sunday Roasted Vegetable Grain Bake

Name: Sunday Roasted Vegetable Grain Bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 cups quinoa or brown rice; 4 cups mixed seasonal vegetables (like bell peppers, zucchini, and carrots); 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup vegetable broth; 1/4 cup nutritional yeast (optional); Fresh parsley for garnish

Highlighted under: Rustic Recipes

I love preparing this Sunday Roasted Vegetable Grain Bake for our family gatherings. The vibrant colors of the roasted vegetables combined with hearty grains are not only visually appealing, but they also bring a delicious mix of flavors that everyone enjoys. This dish is incredibly versatile, allowing me to use whatever seasonal vegetables I have on hand. It’s a comforting meal that brings us all together, and I find that the leftovers taste even better the next day, making it a perfect option for meal prep too.

Created by

Kitty Lawrence

Last updated on 2026-01-14T01:21:37.182Z

When I first made this dish, I was blown away by how easily it came together. Roasting the vegetables not only intensifies their flavors but also gives them a wonderful caramelization that pairs beautifully with the grains. I discovered that using a mix of quinoa and brown rice adds an interesting texture that is both hearty and satisfying, making it a complete meal on its own.

One of my favorite tips is to sprinkle a bit of nutritional yeast on top before serving. It gives the dish a cheesy flavor without any dairy, making it perfect for vegans as well. I often use this recipe as a base and switch up the vegetables according to what I have in my fridge, ensuring we never get bored with it!

        Reasons You'll Love This Recipe
        Packed with nutritious vegetables that enhance the flavor profile
Hearty grains that provide a filling and satisfying meal
Versatile recipe that allows for seasonal vegetable swaps

      

Understanding Grain Choices

Choosing between quinoa and brown rice is a matter of flavor and texture. Quinoa cooks faster, taking only 15-20 minutes, and has a nutty taste with a slightly chewy texture. In contrast, brown rice requires about 40-45 minutes to cook but provides a heartier bite. If you prefer a quicker option, I suggest going with quinoa, especially if you're serving a larger group and need to save time.

Both grains balance the dish with their nutritional benefits. Quinoa is a complete protein, making it ideal for vegetarians and those looking to boost protein intake without meat. Brown rice, on the other hand, offers more fiber, which is beneficial for digestion. As you experiment with this recipe, feel free to mix both grains for a unique texture and enhanced nutritional profile.

Mastering Roasting Techniques

Proper roasting can elevate your vegetable bake. Start by cutting your vegetables into uniform sizes to ensure even cooking; larger pieces may take longer, while smaller ones could burn. Keep an eye on them, especially in the last few minutes of roasting, when they should become tender and start to caramelize—look for golden edges as the key visual cue.

Using parchment paper on your baking sheet can help prevent sticking and make for an easier cleanup. Additionally, feel free to experiment with different vegetable combinations based on what's in season. Sweet potatoes, broccoli, or even Brussels sprouts can add a different flavor profile and texture to your baked dish.

Storage and Reheating Tips

This recipe is a fantastic candidate for meal prep! You can store leftover baked grain and vegetable mix in an airtight container in the refrigerator for up to five days. Make sure it's cooled completely before sealing to avoid excess moisture build-up, which can lead to sogginess.

When you're ready to enjoy your leftovers, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. For a quicker option, you can microwave individual portions; just sprinkle a tiny bit of water to help maintain moisture, covering it with a damp paper towel to prevent drying out.

Ingredients

Gather the ingredients to prepare this delicious bake:

Ingredients

2 cups quinoa or brown rice
4 cups mixed seasonal vegetables (like bell peppers, zucchini, and carrots)
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons olive oil
Salt and pepper to taste
1 cup vegetable broth
1/4 cup nutritional yeast (optional)
Fresh parsley for garnish

Mix the ingredients well for an unforgettable flavor experience!

Instructions

Follow these steps to create your Sunday Roasted Vegetable Grain Bake:

Prepare the Grains

Rinse quinoa or brown rice under cold water. In a medium pot, combine the rinsed grains with vegetable broth and a pinch of salt. Bring it to a boil, then reduce the heat, cover, and simmer until the grains are cooked through (about 15-20 minutes for quinoa, longer for brown rice).

Roast the Vegetables

Preheat your oven to 400°F (200°C). On a large baking sheet, toss the mixed vegetables, onion, and garlic with olive oil, oregano, basil, salt, and pepper. Spread them out evenly and roast for 25-30 minutes until they are tender and caramelized.

Combine and Bake

In a large mixing bowl, combine the cooked grains and roasted vegetables. Transfer everything to a greased baking dish. If using nutritional yeast, sprinkle it evenly on top. Bake in the oven for an additional 15 minutes.

Serve and Enjoy

Remove from the oven, let it cool for a few minutes, garnish with fresh parsley, and serve warm. Enjoy your delicious Sunday meal!

Enjoy the delightful combination of flavors in this wholesome bake!

Pro Tips

For a smokier flavor, try adding a pinch of smoked paprika to the vegetables before roasting. Additionally, feel free to experiment with different herbs for varied taste profiles.

Additional Flavor Variations

To add a spicy kick to your Sunday Roasted Vegetable Grain Bake, consider incorporating diced jalapeños or red pepper flakes during the roasting process. These ingredients can significantly enhance the dish's depth without overwhelming the overall flavor. A splash of lemon juice before serving can also brighten the flavors wonderfully.

If you're looking for a more Mediterranean flair, consider tossing in some olives or sun-dried tomatoes. These ingredients pair beautifully with the oregano and basil, elevating the dish into a vibrant and savory bake. Finally, don't shy away from cheese—feta or goat cheese added at the end gives a creamy richness that contrasts nicely with the earthy vegetables.

Dietary Adjustments

If you're following a gluten-free diet, quinoa is naturally gluten-free, making it an ideal choice for this recipe. If brown rice is your preferred grain, be sure to select certified gluten-free oats and check that all seasonings and broth are gluten-free as well. This ensures that everyone can enjoy this wholesome dish without worry.

For a vegan version, simply skip the nutritional yeast if you're not a fan, as its purpose is to add subtle cheesiness. Instead, a squeeze of nutritional yeast can provide a similar umami flavor without the need for animal products. You might even consider adding a splash of tamari or soy sauce over the finished bake to add an extra layer of savory depth.

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Yes, frozen vegetables are a great time-saver! Just make sure to thaw and drain any excess moisture before roasting.

→ Is this recipe gluten-free?

Yes, as long as you use quinoa or gluten-free rice, this recipe is naturally gluten-free.

→ How can I store leftovers?

Store leftover grain bake in an airtight container in the fridge for up to 4 days. It can also be frozen for longer storage.

→ What can I serve with this dish?

This bake pairs nicely with a green salad or grilled protein like chicken or tofu for a complete meal.