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One Pan Vegetable & Rice Bake

Course Vegan Recipes
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author The Purple Pumpkin Blog

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
  • 1 tbsp tomato paste
  • handful of cooked chickpeas optional, I had them in the fridge
  • 200 g uncooked basmati rice
  • olive oil

Instructions

  • 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)
  • Sprinkle over the herbs, spices, black pepper, garlic and lemon juice. Mix everything together.
  • Make a well in the center of the vegetables and pour in the dry rice.
  • Using the can from the tomatoes, fill it up with water and stir in the tomato paste, pour this over the rice.
  • 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.
  • Serve with a green side salad. Tastes good hot or cold (I never reheat rice)