Sunday Roasted Vegetable Grain Bake

Name: Sunday Roasted Vegetable Grain Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups chopped seasonal vegetables (e.g., bell peppers, zucchini, carrots); 1 cup cherry tomatoes, halved; 1 onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup quinoa or brown rice, rinsed; 2 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/4 cup grated Parmesan cheese (optional); Fresh herbs for garnish (e.g., parsley, basil)

Highlighted under: Home Recipes

I absolutely love making this Sunday Roasted Vegetable Grain Bake, especially as a comforting dish for family gatherings. It’s packed with vibrant, roasted vegetables and wholesome grains, creating a beautiful medley of flavors and textures. I enjoy customizing the vegetables depending on the season, which makes it even more fun and versatile. This dish pairs well with a simple salad or crusty bread, making it a perfect choice for a cozy weekend meal that everyone will enjoy!

Created by

Quincy Harper

Last updated on 2026-01-14T06:33:37.436Z

When I first tried making this grain bake, I was amazed by how easy it was to prepare. The combination of roasted vegetables with grains creates a comforting experience, and the aroma that fills the kitchen is simply irresistible. I like to roast the vegetables until they’re slightly caramelized, bringing out their natural sweetness and enhancing the overall dish.

I discovered that letting the baked dish rest for a few minutes after cooking allows the flavors to meld beautifully. This is a perfect option for meal prepping, as it keeps well in the fridge and can easily be reheated. Trust me, this dish will become a staple in your home!

        Why You'll Love This Recipe
        Colorful and nutritious veggies packed into every bite
The combination of grains and roasted goodness is satisfying and delicious
Great for meal prep, perfect for lunches or quick dinners

      

Understanding the Balance of Flavors

The combination of grains and roasted vegetables in this bake creates a delightful contrast in flavor and texture. The nuttiness of quinoa or brown rice complements the sweetness of roasted seasonal vegetables beautifully. As the vegetables caramelize, they develop a depth of flavor that enhances the overall dish. Don’t shy away from experimenting with different vegetables; seasonal produce can significantly alter the flavor profile. For instance, using sweet potatoes in the fall adds a robust earthiness, whereas summer zucchini offers a light, refreshing note.

Herbs also play a crucial role in this dish. Dried oregano and thyme are classic choices, but you can tailor the seasoning based on your preference or what you have on hand. Fresh herbs can brighten the dish, especially when garnishing at the end. I often add a handful of fresh thyme towards the end of baking for a fragrant punch. Keep an eye on the scent of the herbs as they warm; it’s a great indicator of flavor infusion.

Customizing Your Bake

This recipe is wonderfully adaptable to whatever ingredients you have on hand. If you're not a fan of quinoa, you can easily swap it for farro or bulgur, which also add a chewy texture and nutty flavor. For those looking to make this dish gluten-free, ensure your grains are labeled gluten-free or stick with rice. It’s also a good opportunity to incorporate leftover roasted vegetables from earlier in the week, reducing waste and maximizing flavor.

You can vary the cheese component as well. While Parmesan provides a nice savory note, consider trying feta or goat cheese for a tangy twist. Just remember to adjust the quantity since these cheeses can be more pungent. If you need a vegan option, simply omit the cheese or replace it with a sprinkle of nutritional yeast for a cheesy flavor without dairy.

Ingredients

Gather your ingredients before you start cooking to ensure a smooth process.

Vegetable Ingredients

2 cups chopped seasonal vegetables (e.g., bell peppers, zucchini, carrots)
1 cup cherry tomatoes, halved
1 onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste

Grain Ingredients

1 cup quinoa or brown rice, rinsed
2 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried thyme

Topping Ingredients

1/4 cup grated Parmesan cheese (optional)
Fresh herbs for garnish (e.g., parsley, basil)

Ensure all your ingredients are prepped before you start cooking for an enjoyable experience.

Instructions

Preparation is key to achieving the best results with this recipe.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

In a large bowl, combine the chopped seasonal vegetables, cherry tomatoes, onion, garlic, olive oil, salt, and pepper. Spread the mixture on a baking sheet and roast for 25–30 minutes, until the vegetables are tender and slightly caramelized.

Cook the Grains

While the vegetables are roasting, cook the quinoa or brown rice. In a medium pot, combine the rinsed grain, vegetable broth, oregano, and thyme. Bring to a boil, then reduce the heat to low and cover, simmering for about 15 minutes until the grains are cooked through.

Combine and Bake

Once both the vegetables and grains are ready, combine them in a large baking dish. Sprinkle the Parmesan cheese on top if using. Bake in the oven for an additional 10 minutes to let the flavors combine.

Serve

Remove from the oven, garnish with fresh herbs, and serve warm or at room temperature.

After preparing this dish, you’ll be left with a delightful aroma that fills your home.

Pro Tips

Feel free to substitute with any vegetables you have on hand. This dish is versatile and can accommodate whatever is in season. Additionally, adding a sprinkle of crushed red pepper flakes can provide a nice kick.

Make-Ahead and Storage Tips

This Roasted Vegetable Grain Bake is an excellent dish for meal preparation. You can assemble it up to a day in advance; just store it in the refrigerator unbaked. When ready to eat, pop it straight into the oven from the fridge; just be sure to add an extra 5-10 minutes to ensure it's heated through. Alternatively, consider freezing portions for later. Just make sure it’s cooled completely before transferring it to airtight containers for up to three months.

If reheating frozen portions, allow them to defrost overnight in the refrigerator. Then, reheat in the oven at 350°F (175°C) until warmed through, about 25-30 minutes. Microwaving is also an option for quick personal servings, but oven reheating delivers better texture, keeping the grains fluffy and avoiding sogginess.

Flavor Enhancements

For added depth, consider drizzling balsamic glaze over the bake right before serving. It adds a nice acidity that contrasts beautifully with the roasted sweetness. Another great enhancement is incorporating a splash of lemon juice or zest into the grain mixture to brighten all the flavors. It’s a subtle touch that can elevate your dish without much effort.

If you enjoy a little heat, throw in some red pepper flakes while roasting the vegetables or add diced jalapeño to the grain mixture for a spicy kick. Remember to adjust the amount according to your heat preference; it’s easy to start mild and add more spice as needed.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well! Just roast them for a shorter time as they may release water.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

→ Can I make this dish vegan?

Absolutely! Omit the Parmesan cheese and use vegetable broth for a delicious vegan meal.

→ What other grains can I use?

You can use farro, barley, or bulgur for a different texture and flavor.