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: 4 servings
Ingredients: 1 cup quinoa; 1 cup brown rice; 2 cups chopped mixed vegetables (bell peppers, zucchini, carrots); 1 medium onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon paprika; Salt and pepper to taste; 1 cup vegetable broth; 1/2 cup grated cheese (optional); Fresh herbs for garnishing

Highlighted under: Wellness Favorites

I love Sundays because they offer a perfect opportunity to create a comforting and nourishing meal that the whole family can enjoy. This Sunday Roasted Vegetable Grain Bake is a vibrant, healthy dish packed with the goodness of seasonal vegetables and hearty grains. It's not only straightforward to prepare but also makes excellent leftovers for weekday lunches. The flavors blend beautifully while baking, providing a delicious way to celebrate the weekend with wholesome ingredients. Join me in making this satisfying dish that warms the heart and fuels the body!

Created by

Elodie Fairfax

Last updated on 2026-01-14T02:17:34.742Z

During my culinary adventures, I discovered the magic of layering flavors and textures in bakes like this one. This roasted vegetable grain bake not only celebrates the seasonal produce but also provides a hearty meal that feels indulgent without the guilt. Using a mix of quinoa and brown rice gives a lovely, nutty backdrop to the vibrant vegetables.

I find that roasting the vegetables enhances their natural sweetness and brings out an array of flavors that blend harmoniously during the baking process. Remember to let it cool slightly before serving so the ingredients can settle, making each slice a delightful experience!

        Why You Will Love This Recipe
        A hearty blend of grains and fresh vegetables that satisfies and delights
Versatile enough to customize with your favorite seasonal produce
Perfect for meal prep and easy leftovers throughout the week

      

Ingredient Insights

The core of this dish lies in the combination of quinoa and brown rice, which not only creates a nutrient-dense base but also helps develop varied textures. Quinoa cooks faster than brown rice, so it’s important to add both in the same pot. This can prevent overcooking the quinoa while allowing the brown rice to reach its desired doneness. Make sure to rinse the quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter taste.

The choice of mixed vegetables is crucial; vibrant produce like bell peppers, zucchini, and carrots bring both color and flavor diversity. You can easily substitute these with seasonal vegetables like asparagus in spring or root vegetables in the fall. Just ensure you chop them into uniform sizes to ensure even cooking. Adding a bit of crunch, like sliced radishes or snow peas, can enhance the textural contrast that makes this dish enjoyable.

Baking Techniques

When combining the cooked grains with the vegetables in the baking dish, layering is key. Spread the grains evenly over the vegetables without mixing them too much—this allows the vegetables to release their juices that will soak into the grains, enhancing flavor. I often find that using a fork to fluff the grains before sprinkling them on helps in preventing clumping, allowing every bite to be flavorful.

Covering the dish with foil during the first half of baking helps trap steam, ensuring the vegetables cook thoroughly without drying out. After removing the foil, keep an eye on the dish as the additional 10-15 minutes can lead to a perfectly golden top. For a crispy finish, consider broiling for the last couple of minutes, but watch closely to prevent burning.

Ingredients

Vegetables and Grains

1 cup quinoa
1 cup brown rice
2 cups chopped mixed vegetables (bell peppers, zucchini, carrots)
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil

Seasonings

1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
1 cup vegetable broth

Toppings

1/2 cup grated cheese (optional)
Fresh herbs for garnishing

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C).

Cook the grains

In a medium saucepan, combine quinoa and brown rice with 3 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes until cooked.

Prepare the vegetables

In a large baking dish, toss together the chopped vegetables, diced onion, minced garlic, olive oil, thyme, paprika, salt, and pepper until well mixed.

Combine and bake

Spread the cooked grains over the vegetables in the baking dish. If using, sprinkle grated cheese on top. Cover with foil and bake for 30 minutes.

Finish and serve

Remove the foil and bake for an additional 10-15 minutes until the vegetables are tender and the top is slightly browned. Serve warm, garnished with fresh herbs.

Pro Tips

Feel free to swap in any seasonal vegetables or leftover bits from your fridge. This dish is incredibly versatile and can adapt to what you have on hand. For an extra boost of protein, consider adding beans such as chickpeas or black beans.

Make-Ahead Tips

This roasted vegetable grain bake is an excellent candidate for meal prep. You can prepare and assemble the dish a day in advance. Store it covered in the refrigerator, and when you're ready to bake, simply add an extra 5-10 minutes to the cooking time to ensure it's heated through. If reheating leftovers, a microwave works, but for the best texture, pop it back in the oven until warmed, allowing the flavors to meld a bit more.

For freezing, portion the bake into individual servings after it cools completely and place them in airtight containers. When you're ready to enjoy, thaw overnight in the fridge and reheat in the oven or microwave. This method preserves not only flavors but also ensures you have a satisfying meal ready in minutes.

Garnishing and Serving Suggestions

Serving this dish warm with fresh herbs like parsley or basil adds a pop of brightness that complements the roasted flavors beautifully. You might also consider a drizzle of balsamic reduction or a squeeze of lemon juice, which can enhance the dish's complexity without overwhelming it. Alternatively, topping it with a fried egg or a dollop of Greek yogurt can turn it into a more substantial meal, perfect for brunch.

Pairing this bake with a simple side salad or crusty bread can round out the meal nicely. For a protein boost, consider serving it alongside grilled chicken or chickpeas, making it a balanced dish suitable for any time of day.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used. Just thaw and drain them before adding to the mix to avoid excess moisture.

→ Is this dish gluten-free?

Yes, this recipe is gluten-free as long as you use certified gluten-free grains.

→ Can I make this ahead of time?

Absolutely! You can prepare it one day in advance and simply reheat it in the oven before serving.

→ What should I serve with it?

This dish pairs well with a fresh salad or can be served alongside grilled chicken for added protein.