Vegetable & Rice Tray Bake

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I’ve indulged before about my love of one pot cooking, and this tray bake is a fab vegetarian/vegan dish that I made up as I went along (it’s how I cook, what can I say?!). I threw everything into the ovenproof dish and into the oven it went! It was also another “use up the veggies” dish!

For more recipes using rice, check out these Rice Salad Recipes. Right click and open these other recipes in a new tab so that you can read them after this one!

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One Pan Vegetable & Rice Bake

Yield: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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Ingredients

• 1 courgette, sliced
• 8 chestnut mushrooms, halved
• 1 small aubergine, cubed
• 2 red onions, cut into wedges
• 4 cloves garlic, crushed
• 1 bell pepper, chopped (your colour choice)
• 2 tsp cinnamon
• 2 tsp dried mint
• 2 tsp dried oregano
• juice of one lemon
• freshly ground black pepper
• 1 x 400g can chopped tomatoes
• 1tbsp tomato paste
• handful of cooked chickpeas (optional, I had them in the fridge)
• 200g uncooked basmati rice
• olive oil

Instructions

1. Place all the vegetables (including the canned tomatoes) into an ovenproof dish or tray and drizzle with olive oil. (If you are using chickpeas, add these in too)
2. Sprinkle over the herbs, spices, black pepper, garlic and lemon juice. Mix everything together.
3. Make a well in the center of the vegetables and pour in the dry rice.
4. Using the can from the tomatoes, fill it up with water and stir in the tomato paste, pour this over the rice.
5. Place into a hot 180-200C oven for 30-40 minutes until the vegetables and rice are cooked. If you feel it is getting too dry, add a touch more water.
6. Serve with a green side salad. Tastes good hot or cold (I never reheat rice)

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Disclaimer: Please remember, I’m not a dietitian I follow and tweak recipes, or create my own. Calorie counts (if applicable) are worked out using resources online. Always check with your doctor before going on any weight loss programme.

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