Sunday Roasted Vegetable Grain Bake

Name: Sunday Roasted Vegetable Grain Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups cooked quinoa; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 zucchini, diced; 1 cup cherry tomatoes, halved; 1 red onion, chopped; 2 cups spinach, roughly chopped; 3 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1/2 cup feta cheese, crumbled (optional)

Highlighted under: Cozy Inspiration

I love preparing this Sunday Roasted Vegetable Grain Bake as a wholesome dish that brings the family together. Its colorful mix of roasted veggies and grains is not only visually appealing but also incredibly satisfying. On weekends, I enjoy leisurely cooking, and this recipe allows me to embrace that, filling my kitchen with enticing aromas. Plus, it’s versatile; I can switch up the vegetables based on what’s in season or what I have on hand, making it a go-to recipe for any occasion.

Created by

Isadora Pembroke

Last updated on 2026-01-14T03:49:34.808Z

Creating this Sunday Roasted Vegetable Grain Bake has become a cherished family tradition. Each Sunday, I experiment with new vegetable combinations, often using what I have left in the fridge. The key is to roast the vegetables at a high temperature to intensify their flavors while keeping their textures delightful. This method really enhances the dish, ensuring that every bite is full of flavor.

One of my favorite tips is to add a splash of balsamic vinegar to the bake just before serving. This simple addition elevates the whole dish, adding a bright tang that perfectly balances the sweetness of the roasted veggies. I always get rave reviews when I include that little secret!

Why You'll Love This Dish
Vibrant flavors brought to life through roasting
Nutritious grains provide a hearty base
Flexibility to use seasonal vegetables and adapt the dish

Mastering the Roasting Technique

The roasting step is crucial in intensifying the flavors of the vegetables in this dish. When roasting, you want to ensure that the vegetables are cut into uniform sizes for even cooking. For softer vegetables like zucchini, 1-inch pieces work well. Roasting at 400°F (200°C) allows the veggies to caramelize nicely, developing a sweet flavor and a slightly crispy texture. Keep an eye on them after the 20-minute mark, and look for a golden-brown color with edges that are just starting to crisp.

To enhance the roasting experience, consider using a large rimmed baking sheet instead of a dish. This increases the surface area and allows more of the vegetable surfaces to caramelize. If you find some veggies are done before others, remove them and let the rest roast a little longer. A splatter of olive oil helps prevent sticking and promotes that beautiful golden finish.

Quinoa: The Nutritional Powerhouse

Quinoa is rich in proteins and making it the base for this dish not only adds heartiness but also keeps it gluten-free and nutritious. It's important to rinse quinoa under cold water before cooking it to remove saponins, which can give it a bitter taste. Cook it in a ratio of 1 cup of quinoa to 2 cups of water or broth for extra flavor. After bringing it to a boil, reduce to a simmer and cover for about 15 minutes until the water is absorbed and fluffy.

If you want to experiment with flavors, cook your quinoa in low-sodium vegetable or chicken broth rather than water. This boosts the overall taste of the dish and makes it even more savory. Leftovers can easily be stored in the fridge and will maintain their texture for up to five days, making this a great option for meal prep.

Versatile Serving Suggestions

Once the Sunday Roasted Vegetable Grain Bake is ready, there are several ways to serve it. For a more substantial meal, pair it with grilled chicken or fish, allowing the flavors to complement each other beautifully. Alternatively, serve it as a nutritious side dish alongside a simple protein, which provides balance and variety to your meal.

If you're looking to switch up the meal, this bake can be enjoyed warm or cold. It makes for an excellent addition to salads or as a filling for wraps. You can also prepare individual servings in muffin tins for easy-to-grab portions, adjusting the cooking time to about 20 minutes. This versatility ensures that you can enjoy the dish throughout the week with new pairings.

Ingredients

Gather these fresh ingredients to make your bake delicious and nutritious:

Ingredients

2 cups cooked quinoa
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, diced
1 cup cherry tomatoes, halved
1 red onion, chopped
2 cups spinach, roughly chopped
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 cup feta cheese, crumbled (optional)

Once you have gathered all the ingredients, you're ready to start the baking process!

Instructions

Follow these easy steps to create your Sunday Roasted Vegetable Grain Bake:

Preheat the Oven

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

Roast the Vegetables

In a large bowl, toss the chopped bell peppers, zucchini, cherry tomatoes, and red onion with olive oil, salt, pepper, oregano, and garlic powder. Spread them out on the prepared baking dish and roast for about 25 minutes until tender and slightly caramelized.

Combine with Quinoa

In a large mixing bowl, combine the roasted vegetables with cooked quinoa and chopped spinach. Mix well.

Add Feta and Bake

If using, fold in the crumbled feta cheese and transfer the mixture back to the baking dish. Bake for an additional 15 minutes until heated through.

Serve and Enjoy

Once baked, remove it from the oven and let it cool for a few minutes before serving. Drizzle with balsamic vinegar if desired.

Now you can savor your delicious and nutritious Sunday Roasted Vegetable Grain Bake!

Pro Tips

For even more flavor, try adding herbs like basil or parsley to the veggies before roasting. You can also substitute different grains, such as farro or brown rice, based on your preference.

Ingredient Substitutions

This recipe is highly adaptable based on what you have available. If red and yellow bell peppers aren’t your favorites, feel free to swap them for green peppers or even seasonal vegetables like asparagus or carrots. Other great additions include roasted eggplant or butternut squash, contributing both color and flavor.

If you'd like to make this recipe dairy-free, simply omit the feta cheese or substitute it with a plant-based alternative. Nutritional yeast can add a cheesy flavor without the dairy, making this dish suitable for vegan diets. Additionally, dehydrate or toast nuts as a topping for crunch and a protein boost.

Make-Ahead Storage Tips

This grain bake is perfect for make-ahead meals. You can prepare it a day in advance and store it in the fridge, which allows the flavors to meld beautifully. To assemble ahead of time, simply follow all steps up until the final baking, cover, and refrigerate. When you’re ready to eat, bake it at 350°F (175°C) for about 20-25 minutes or until heated through.

For longer-term storage, portion the bake into airtight containers and freeze for up to three months. When reheating, thaw it in the refrigerator overnight, and then warm it in the oven or microwave until the desired temperature is reached. This way, you can enjoy this nutritious meal even on your busiest days.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes! You can prepare the bake a day in advance and store it in the refrigerator. Just reheat before serving.

→ What other vegetables can I use?

Feel free to get creative! Broccoli, carrots, or asparagus all work wonderfully in this dish.

→ Is this dish suitable for meal prep?

Absolutely! This bake holds up well in the fridge, making it perfect for meal prep for the week.

→ Can I freeze leftovers?

Yes, you can freeze this dish. Just be sure to store it in an airtight container to prevent freezer burn.