This dish is extremely simple to make, plus it only takes one pan! I love the taste of summer veggies; they’re so rich and savory that it makes fitting your veggies in easy.
You could certainly modify this recipe to include other veggies or leave out the ones you’re not a fan of. I prefer red onion, but didn’t have any on hand, so I used a white onion instead. There’s so many ways to substitute the veggies in this dish.
This dish probably isn’t hearty enough for a full meal, but makes an excellent side dish. Adding beans would also bump up the protein content to make this a full meal.
I ended up with too many veggies to fit in the pan, so I roasted them without rice to eat with other leftovers. The larger the veggies are that you use, the more you’ll end up. If you don’t want too many leftover, you should choose smaller veggies to use.
- 1 1/2 cup brown rice
- 1 eggplant
- 1 zucchini
- 1 large tomato
- 1 package portobello mushrooms
- 1/2 white or red onion
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cup reduced sodium vegetable broth
- 1 1/4 cup water
- parmesan cheese
- Pre-heat the oven to 375°.
- Heat the broth and water in a saucepan over low heat until it's warm.
- Chop the eggplant, zucchini, tomato, mushrooms, and onion into large cubes. Place into a large mixing bowl.
- Add the olive oil, garlic, rosemary, salt, and pepper to the mixing bowl. Gently stir the veggies to coat them with the oil and spices.
- In a large baking dish, spread the rice out evenly.
- Place the veggies on top of the rice in a single layer. If the veggies are layered too high, it will take much longer to cook.
- Add the broth and water mix to the baking dish.
- Place the dish in the oven, and bake for about 45 minutes, or until the liquid has absorbed into the rice and baked out. The veggies should be a little brown on the tops.
- Cool for a few minutes and serve immediately.
- To serve, top with a sprinkling of parmesan cheese or eat plain!