Sunday Roasted Vegetable Grain Bake

Name: Sunday Roasted Vegetable Grain Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups cooked quinoa; 1 medium zucchini, diced; 1 bell pepper, chopped; 2 carrots, sliced; 1 red onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup vegetable broth; 1/4 cup grated Parmesan cheese (optional)

Highlighted under: Clean Healthy Meals Collection

I created this Sunday Roasted Vegetable Grain Bake to enjoy something hearty and healthy as the week comes to a close. Using colorful seasonal vegetables, I combined them with wholesome grains, resulting in a dish that is both satisfying and nutritious. As I prepared this bake, I loved how the flavors of roasted veggies melded beautifully with the grains, creating a comforting meal that also makes for great leftovers. This recipe is perfect for a family brunch or a cozy dinner. You won't be disappointed!

Created by

Isabella Clark

Last updated on 2026-01-14T07:33:35.536Z

When I first experimented with this Sunday Roasted Vegetable Grain Bake, I aimed to use whatever fresh produce I could find in my fridge. The blend of roasted carrots, zucchini, and bell peppers brought not only taste but also vibrant colors to the dish. I realized that roasting the vegetables enhances their natural sweetness, which complements the nuttiness of the grains perfectly.

What surprised me was how easy it was to customize this recipe. I once added some leftover cooked beans for protein, and it transformed the dish entirely! This flexibility allows me to enjoy this prep every week, tweaking the ingredients based on what’s in season.

Why You'll Love This Recipe
Delicious blend of roasted veggies and grains
Perfect for meal prep and leftovers
Hearty, filling, and nutritious

Getting the Right Texture

The key to a successful Roasted Vegetable Grain Bake lies in the texture of both the roasted vegetables and the quinoa. When roasting, aim for a golden, caramelized exterior, which can take about 25-30 minutes at 400°F (200°C). To achieve this, ensure the vegetables are spread out evenly on the baking sheet to allow for proper airflow and even cooking. Overcrowding can lead to steaming instead of roasting, resulting in less desirable textures.

For the quinoa, ensure it is fully cooked and fluffed before mixing it with the roasted vegetables. This not only enhances the dish's overall texture but also allows the grains to soak up the flavors of the vegetables and broth. If you prefer a nuttier flavor, consider toasting the quinoa in a dry pan before cooking it in liquid, which will enhance its depth of flavor.

Ingredient Insights and Substitutions

Each ingredient in this bake serves a specific role in creating a balanced dish. For instance, zucchini adds moisture and subtle sweetness, while bell peppers contribute crispness and a vibrant color. If you want to swap out the vegetables, consider seasonal alternatives like asparagus or sweet potatoes, which can also roast well and add unique flavors. A note on the garlic: using fresh cloves makes a more robust flavor, but garlic powder can suffice in a pinch if you’re short on time.

If you're dietary restricted or vegan, you can omit the Parmesan cheese or use a dairy-free alternative. Nutritional yeast is a great substitute, offering a cheesy flavor without the dairy. Likewise, the vegetable broth can be replaced with a homemade version or water if you’re looking to reduce sodium content. Always taste and adjust the seasoning accordingly!

Storing and Reheating

This Sunday Roasted Vegetable Grain Bake makes for excellent leftovers, which can be stored in an airtight container in the fridge for up to five days. To maintain the best texture, reheat gently in the oven at 350°F (175°C) for about 15 minutes. Microwaving is quicker, but be sure to add a splash of vegetable broth or water to prevent the dish from drying out—cover it with a damp paper towel to create steam as it heats.

For longer storage, you can freeze portions of the bake for up to three months. Make sure to cool it completely before transferring to a freezer-safe dish. When you’re ready to enjoy it, thaw overnight in the fridge and reheat as mentioned earlier. This is a fantastic way to enjoy a hearty meal without the fuss of cooking from scratch on busy nights!

Ingredients:

Roasted Vegetable Grain Bake

2 cups cooked quinoa
1 medium zucchini, diced
1 bell pepper, chopped
2 carrots, sliced
1 red onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
1 cup vegetable broth
1/4 cup grated Parmesan cheese (optional)

Preparation Steps:

Instructions:

Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the Vegetables

On the prepared baking sheet, toss the zucchini, bell pepper, carrots, and red onion with olive oil, garlic, thyme, salt, and pepper. Spread them out evenly.

Roast the Vegetables

Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.

Combine Grains and Vegetables

In a large bowl, combine the cooked quinoa with the roasted vegetables. Stir in vegetable broth and mix well.

Bake the Dish

Transfer the mixture to a baking dish. If desired, sprinkle Parmesan cheese on top. Bake for an additional 10-15 minutes, until heated through.

Serve and Enjoy

Let rest for 5 minutes before serving. Enjoy your flavorful and healthy bake!

Serving Suggestions:

Pro Tips

For an extra kick of flavor, feel free to add spices like cumin or paprika to the veggie mix before roasting. This adds a delightful warmth to the bake.

Perfect Pairings

This Roasted Vegetable Grain Bake pairs beautifully with a simple green salad drizzled with lemon vinaigrette to add a refreshing contrast. The acidity of the dressing complements the richness of the hearty bake, balancing the meal perfectly. If you're looking to add protein, grilled chicken or chickpeas can make fantastic additions that complement the existing flavors.

Another great pairing is a side of crusty whole-grain bread. It’s perfect for soaking up any leftover broth and adds a satisfying crunch to the meal. You could even serve it as a build-your-own bake night, where guests can customize their own portions with various toppings, like fresh herbs, additional cheese, or spicy sauces!

Flavor Variations

To change up the flavor profile of your bake, consider adding different herbs and spices. For a Mediterranean twist, try incorporating oregano and basil, or for an earthy tone, add rosemary or sage. Smoked paprika can also add depth and a subtle smokiness that enhances the roasted flavor of the vegetables.

If you enjoy a bit of spice, adding a pinch of red pepper flakes to the vegetable mix before roasting can provide a pleasantly warm kick. For a sweeter note, toss in some cooked corn or butternut squash alongside the other vegetables, which will blend harmoniously with the quinoa and enhance the overall flavor of the dish.

Questions About Recipes

→ Can I use other grains instead of quinoa?

Absolutely! This recipe works well with cooked rice, barley, or farro for a different texture and flavor.

→ Is this dish vegan-friendly?

Yes, this dish is vegan if you skip the Parmesan cheese or substitute it with a vegan cheese alternative.

→ Can I prep this dish ahead of time?

Yes! You can assemble the bake a day in advance and store it in the fridge. Just add a few extra minutes to the baking time if cooking from cold.

→ What are some good substitutions for the vegetables?

Feel free to swap out any vegetables based on your preference or what you have on hand, like adding spinach, broccoli, or sweet potatoes.