Print

Greek Lemon Rice with Roasted Vegetables Recipe

Greek Lemon Rice with Roasted Vegetables Recipe
Print Recipe

★★★★★

4.9 from 29 reviews

This vibrant Greek Lemon Rice with Roasted Vegetables is a flavorful and wholesome dish featuring zesty lemon-infused long-grain rice paired with tender roasted vegetables seasoned with oregano and smoked paprika. Garnished optionally with crumbled feta, Kalamata olives, and fresh herbs, it’s perfect as a light main or a hearty side for Mediterranean-inspired meals.

Ingredients

Scale

For the Lemon Rice

  • 1½ cups long-grain rice (basmati or jasmine)
  • 3 cups vegetable or chicken broth
  • Zest and juice of 1 large lemon
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley or dill, finely chopped
  • Salt and black pepper, to taste

For the Roasted Vegetables

  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 small red onion, sliced
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • Salt and black pepper, to taste

For Serving (Optional)

  • Crumbled feta cheese
  • Kalamata olives
  • Extra fresh herbs

Instructions

  1. Roast the Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, toss the sliced zucchini, chopped red bell pepper, sliced red onion, and cherry tomatoes with olive oil, dried oregano, smoked paprika, salt, and black pepper until evenly coated. Spread the vegetables out on a baking sheet in a single layer. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
  2. Cook the Lemon Rice: While the vegetables roast, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Add the rice to the pan and stir well to coat each grain with oil. Pour in the vegetable or chicken broth, lemon zest, and lemon juice. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and fluff the rice gently with a fork.
  3. Finish the Rice: Stir the finely chopped fresh parsley or dill into the warm rice evenly. Taste and adjust the seasoning with additional lemon juice or salt if necessary to brighten the flavors.
  4. Assemble & Serve: Spoon the lemon rice onto individual plates or bowls. Top generously with the roasted vegetables. If using, sprinkle crumbled feta cheese, scatter Kalamata olives, and garnish with extra fresh herbs for authentic Mediterranean flair. Serve immediately to enjoy the vibrant and fresh flavors.

Notes

  • You can substitute vegetable broth with chicken broth if preferred for a richer flavor.
  • If you want a vegan dish, omit the feta cheese or use a plant-based alternative.
  • Leftover rice and vegetables can be stored in the refrigerator for up to 3 days and reheated gently.
  • Feel free to add other vegetables like eggplant or asparagus for variation.
  • For added protein, consider serving alongside grilled chicken or chickpeas.

Nutrition

Keywords: Greek lemon rice, roasted vegetables, Mediterranean recipe, vegetarian rice dish, healthy side dish

Find it online: https://maicook.com/greek-lemon-rice-with-roasted-vegetables-recipe/