Fragrant basmati rice topped with caramelized Middle Eastern–spiced roasted vegetables and chickpeas, brightened with lemon and parsley. Finished with crunchy toasted pine nuts for texture and served warm from the tray.
Sheet-Pan Basmati with Spiced Roasted Vegetables
Fragrant basmati rice gets a blanket of caramelized, Middle Eastern–spiced vegetables and chickpeas, finished with lemon, parsley, and crunchy toasted pine nuts.
This is the kind of weeknight dinner that looks fussier than it actually is: a simple pot of rinsed basmati scented with cumin, coriander and a whisper of cinnamon becomes the perfect base for a tray of oven-roasted vegetables. Roasting at high heat gives eggplant, zucchini, peppers and carrots browned edges and sweet, concentrated flavor—those caramelized bits are the whole point.
Tossing chickpeas in with the vegetables turns the tray into a full, satisfying meal: the chickpeas crisp slightly at the edges and soak up the warm spices. The contrast between fluffy rice and tender, slightly charred vegetables is what makes each bite exciting, and a generous squeeze of lemon plus fresh parsley at the end brightens the richer flavors.
A handful of toasted pine nuts adds welcome crunch and a toasty, buttery note that makes the dish feel finished. This recipe is forgiving — you can swap seasonal vegetables, make the rice ahead, or roast extra to turn leftovers into quick grain bowls.
Serve it straight from the tray for a casual family-style dinner or spoon it onto plates for a pretty weeknight centerpiece; either way, you get fragrant, fragrant rice, deeply flavored veggies, and a satisfying mix of textures in every forkful.
Ingredients
How to Make Middle Eastern Vegetable Rice Tray
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
- Cut the eggplant, zucchini, bell pepper, and carrots into 1-inch pieces; toss in a bowl with 2 tbsp olive oil, 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp smoked paprika, and 0.5 tsp ground cumin. Spread in a single layer on the prepared sheet and roast 25–30 minutes, turning once, until vegetables are browned and tender.
- While the vegetables roast, rinse the basmati rice under cold water until the water runs clear. Finely chop the onion and mince the garlic.
- Heat the remaining 1 tbsp olive oil in a heavy pot over medium heat. Add the onion and cook 5–6 minutes until translucent, then add garlic, 0.5 tsp ground cumin, 1 tsp ground coriander, and 0.5 tsp ground cinnamon and cook 30 seconds until fragrant.
- Add the rinsed rice to the pot and stir to coat for 1 minute. Pour in the vegetable broth and the diced tomatoes, stir in the drained chickpeas and 0.5 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until the rice is tender and liquid absorbed.
- Turn off the heat and let the covered rice rest 5 minutes, then fluff with a fork and stir in the juice of the lemon and half of the chopped parsley.
- Spread the cooked rice in a large shallow tray (9x13 or similar) and arrange the roasted vegetables evenly over the top. Sprinkle the toasted pine nuts and remaining parsley over the vegetables.
- Place the tray in the oven at 375°F (190°C) for 8–10 minutes to meld flavors and reheat, then remove and let sit 2 minutes before serving. Serve warm straight from the tray, with extra lemon wedges if desired.
Recipe Card
Middle Eastern Vegetable Rice Tray
Fragrant basmati rice topped with caramelized Middle Eastern–spiced roasted vegetables and chickpeas, brightened with lemon and parsley. Finished with crunchy toasted pine nuts for texture and served warm from the tray.
- Prep
- 20 min
- Cook
- 45 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
- Cut the eggplant, zucchini, bell pepper, and carrots into 1-inch pieces; toss in a bowl with 2 tbsp olive oil, 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp smoked paprika, and 0.5 tsp ground cumin. Spread in a single layer on the prepared sheet and roast 25–30 minutes, turning once, until vegetables are browned and tender.
- While the vegetables roast, rinse the basmati rice under cold water until the water runs clear. Finely chop the onion and mince the garlic.
- Heat the remaining 1 tbsp olive oil in a heavy pot over medium heat. Add the onion and cook 5–6 minutes until translucent, then add garlic, 0.5 tsp ground cumin, 1 tsp ground coriander, and 0.5 tsp ground cinnamon and cook 30 seconds until fragrant.
- Add the rinsed rice to the pot and stir to coat for 1 minute. Pour in the vegetable broth and the diced tomatoes, stir in the drained chickpeas and 0.5 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until the rice is tender and liquid absorbed.
- Turn off the heat and let the covered rice rest 5 minutes, then fluff with a fork and stir in the juice of the lemon and half of the chopped parsley.
- Spread the cooked rice in a large shallow tray (9x13 or similar) and arrange the roasted vegetables evenly over the top. Sprinkle the toasted pine nuts and remaining parsley over the vegetables.
- Place the tray in the oven at 375°F (190°C) for 8–10 minutes to meld flavors and reheat, then remove and let sit 2 minutes before serving. Serve warm straight from the tray, with extra lemon wedges if desired.
Nutrition
- Carbohydrates
- 102
- Saturated Fat
- 1.5
- Sodium
- 750
- Fiber
- 9
- Unsaturated Fat
- 14.5
- Protein
- 15
- Fat
- 16
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 660
- Sugar
- 6