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 zucchinis, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 onion, chopped; 2 cups spinach, roughly chopped; 2 carrots, diced; 1 cup quinoa, rinsed; 1 cup vegetable broth; 1 cup chickpeas, drained and rinsed; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon paprika; Fresh herbs for garnish (e.g., parsley or basil)

Highlighted under: Oven Food

I absolutely love this Sunday Roasted Vegetable Grain Bake! It's my go-to recipe when I want to create something nutritious and filling, yet incredibly easy to prepare. Each Sunday, I gather my favorite seasonal vegetables and combine them with wholesome grains for a hearty dish that pleases the whole family. Best of all, it warms up beautifully for leftovers throughout the week. With its vibrant colors and flavors, this bake is a true celebration of fresh produce and comfort food all in one.

Created by

Ivy Sanderson

Last updated on 2026-01-14T01:33:35.115Z

When I first created this recipe, I wanted to capture the essence of a Sunday gathering with my loved ones. Roasting the vegetables brings out their natural sweetness and enhances the overall flavor of the dish. I found that using a mix of grains adds texture and heartiness, making it a complete meal.

One of my favorite tips is to experiment with different herbs and spices depending on the season. For example, using fresh rosemary in the fall or a sprinkle of chili flakes in the summer gives this dish a unique twist every time. It never fails to impress my guests!

        Why You Will Love This Recipe
        Vibrant medley of seasonal vegetables
Nutritious grains packed with protein
Perfect for meal prep and leftovers

      

Maximizing Flavor with Seasonal Vegetables

Selecting fresh, seasonal vegetables is key to elevating this Sunday Roasted Vegetable Grain Bake. I recommend visiting your local farmer's market or grocery store's produce section for the best picks. Zucchini and bell peppers not only add visual appeal but also contribute a mild sweetness that evolves beautifully during roasting, enhancing their flavors. Feel free to experiment with other seasonal vegetables like eggplant or asparagus to customize the dish to your liking.

Beyond taste, the texture of the vegetables plays a pivotal role in the final dish. Aim for uniform size when dicing or chopping—this ensures even cooking. Visual cues like a slight caramelization on the edges will signal that they are perfectly roasted. If you prefer a bit more depth, consider adding garlic or mushrooms, which can lend an earthy umami flavor when roasted alongside the other veggies.

Perfecting the Quinoa

While the vegetables roast, it’s essential to perfect the quinoa to achieve that fluffy consistency. Rinsing the quinoa before cooking is crucial; this step removes the saponins that can impart a bitter flavor. Once you bring the quinoa and vegetable broth to a boil, it's important to reduce the heat to a low simmer immediately. Cooking it covered is key—instead of harsh boiling, this gentler method allows the quinoa to absorb the broth fully and cook evenly without becoming mushy.

If you're looking to switch things up, feel free to substitute the quinoa with other grains. Farro or bulgur are excellent alternatives that can offer different textures and flavors. Keep in mind that cooking times may vary, so always check the package for specific instructions. My personal favorite is farro, which adds a hearty chewiness that pairs beautifully with the tender roasted veggies.

Ingredients

Vegetable Ingredients

2 zucchinis, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 onion, chopped
2 cups spinach, roughly chopped
2 carrots, diced

Grain Ingredients

1 cup quinoa, rinsed
1 cup vegetable broth
1 cup chickpeas, drained and rinsed

Seasoning and Toppings

2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon paprika
Fresh herbs for garnish (e.g., parsley or basil)

Instructions

Preparation Steps

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

On a baking sheet, combine the diced zucchinis, bell peppers, onion, carrots, and spinach. Drizzle with olive oil, season with salt, pepper, and paprika. Toss well to coat the vegetables evenly.

Bake the Vegetables

Roast the vegetables in the oven for about 25 minutes until tender and slightly caramelized.

Cook the Quinoa

While the vegetables are roasting, combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.

Combine and Bake

In a large bowl, mix the roasted vegetables with the cooked quinoa and chickpeas. Transfer this mixture into a baking dish and bake for an additional 15 minutes.

Serve and Garnish

Remove from the oven, let cool slightly, and garnish with fresh herbs before serving.

Enjoy!

Pro Tips

Feel free to swap out vegetables based on what you have on hand. Root vegetables like sweet potatoes or parsnips also work wonderfully in this dish.

Storage and Reheating Tips

This Sunday Roasted Vegetable Grain Bake is a fantastic option for meal prep, as it stores well in the refrigerator for up to five days. If you'd like to save it for later, consider freezing individual portions. Allow the bake to cool completely, then transfer it to airtight containers. It can be frozen for up to three months, and thawing it is a breeze—simply leave it in the fridge overnight or use the microwave for quick reheating.

When you're ready to enjoy your leftovers, gently reheat in the oven for the best texture. Preheat the oven to 350°F (175°C) and cover the baking dish with foil to prevent drying out. Heat for about 20 minutes or until warmed through. It’s a comforting dish that tastes just as good, if not better, the next day due to the flavors melding together.

Serving Suggestions

This grain bake is quite versatile when it comes to serving ideas. I love to serve it alongside a light green salad dressed with a simple vinaigrette; this balances the richness of the bake. Additionally, adding a dollop of yogurt or a sprinkle of feta cheese on top before serving can elevate the dish’s flavor profile while introducing a creamy contrast to the textures.

For those looking for a protein boost, consider mixing in some grilled chicken or drizzling with tahini sauce upon serving. The heartiness of the vegetables and grains with the addition of protein makes for a satisfying meal that’s both nutritious and filling—perfect for family dinners or whenever you're craving something comforting.

Questions About Recipes

→ Can I make this dish vegan?

Yes, this recipe is naturally vegan as it contains only vegetables, grains, and legumes.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

→ Can I freeze the grain bake?

Yes, you can freeze the dish for up to 3 months. Just be sure to let it cool completely before freezing.

→ What can I serve with this dish?

This grain bake pairs perfectly with a fresh salad or a side of sautéed greens for a complete meal.