Herbed Lemon Rice with Roasted Vegetables

This Herbed Lemon Rice with Roasted Vegetables combines the traditional comfort of rice with a bright, zesty flavor profile. Infused with fresh herbs and a hint of lemon, this dish is complemented by seasonal roasted vegetables, offering a delightful balance of textures and flavors. It’s a wholesome, vegetarian option that meets diverse dietary needs while remaining satisfying and delicious.

Ingredients:

• 1 cup basmati rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a pot, heat the olive oil over medium heat. Add the rice and toast for 2-3 minutes until slightly golden.
3. Pour in the vegetable broth, add garlic powder, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is cooked.
4. While the rice cooks, toss the diced bell pepper, zucchini, and cherry tomatoes with balsamic vinegar, salt, and pepper on a baking sheet.
5. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
6. Once the rice is done, stir in lemon zest, parsley, and dill.
7. Serve the herbed lemon rice topped with the roasted vegetables.