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Dinner recipe · from the recipe book

Lemon-Herb Brown Rice Bowls with Roasted Vegetables

Nutty, lemony brown rice under caramelized sheet-pan zucchini, eggplant, peppers and crisp oregano chickpeas, finished with salty feta, cool cucumber and fresh mint.

Lemon-Herb Brown Rice Bowls with Roasted Vegetables

Ingredients

  • 1⅓ cups250 gLong-grain brown rice, dryrinsed
  • 2½ cups600 gWater
  • ¾ tsp4 gSaltdivided
  • 2 medium400 gZucchinicut into 1-inch chunks
  • ½ medium300 gEggplantcut into 1-inch cubes
  • 2 medium240 gRed bell peppercut into 1-inch pieces
  • 1 medium110 gRed onioncut into wedges
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 3 tbsp40 gOlive oildivided
  • 3 cloves9 gGarlicminced
  • 1 tbsp3 gDried oregano
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • ½ tsp1 gBlack pepper
  • 2 tsp4 gLemon zest
  • 2 tbsp30 gLemon juice
  • ⅓ cup chopped20 gFresh parsleychopped
  • 2 cups sliced200 gCucumberdiced
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • 2 tbsp chopped10 gFresh minttorn

Steps

  1. Heat the oven to 425°F (220°C) and line a large sheet pan (or two) with parchment.
  2. Bring the water to a boil in a saucepan, stir in the brown rice and about one third of the salt, cover, and simmer on low for 40 to 45 minutes until tender and the water is absorbed; rest covered 5 minutes.
  3. While the rice cooks, toss the zucchini, eggplant, red bell pepper, red onion and chickpeas on the sheet pan with three quarters of the olive oil, the garlic, oregano, paprika, cumin, black pepper and the remaining two thirds of the salt. Spread in one layer.
  4. Roast for 30 to 35 minutes, stirring once halfway, until the vegetables are browned at the edges and the chickpeas are crisp.
  5. Fluff the cooked rice with a fork and stir in the lemon zest, the lemon juice and half of the parsley.
  6. Divide the lemon rice among four bowls and top with the roasted vegetables and chickpeas.
  7. Add the cucumber and feta to each bowl, drizzle with the remaining quarter of the olive oil, and scatter the mint and the remaining half of the parsley over the top.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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