Pesto Rice with Roasted Vegetables and Feta
- 4 hours ago
- 4 min read
This Pesto Rice with Roasted Vegetables and Feta is the perfect easy gluten-free dinner using leftover rice, a homemade pesto and caramelised vegetables. It's packed with flavour and finished with creamy feta, making it a healthy, feel-good bowl that works beautifully for weeknight dinners, meal prep, or using up whatever vegetables you have in the fridge.
The Story Behind This Recipe
Some of the best recipes come together completely by accident, and this pesto rice bowl with roasted vegetables and feta, was exactly that. With basil and spinach growing wildly in the garden, I decided to make a fresh homemade pesto. At the same time, I had leftover roasted vegetables from the night before and a container of day-old rice in the fridge that needed to be used up. What started as a simple “clean out the fridge” dinner quickly turned into one of those meals everyone kept going back for seconds.
Pesto-coated rice, caramelised vegetables, creamy feta and fresh basil - it all just came together in the most perfect way. Comforting and wholesome but still bright and fresh. My children told me before dinner was even over that this had to go on the website. I wasn't going to argue with that!
Now it’s become one of our favourite easy dinners because it’s incredibly adaptable, perfect for meal prep and a delicious way to turn leftovers into something that feels completely new.
Watch How to Make Pesto Rice with Roasted Vegetables
Frequently Asked Questions
Can I meal prep this recipe?
Absolutely. For best freshness, store the pesto rice, roasted vegetables and feta separately before assembling. Once assembled, leftovers can also be stored in airtight containers for up to 5 days in the fridge.
Can I add extra protein?
Yes. This recipe works beautifully with shredded roast or poached chicken or drained chickpeas for a more protein packed meal.
Can I make this vegan or dairy free?
Yes. Simply swap the feta for a vegan alternative OR use a dairy-free pesto. The recipe for my Spinach and Walnut Pesto is HERE and the recipe to my Dairy Free Pesto is HERE
Can I use store-bought pesto?
Absolutely. Homemade pesto gives the freshest flavour, especially when using garden basil and spinach, a good quality store-bought pesto works perfectly too.
What vegetables work best in this recipe?
Pumpkin, capsicum, zucchini and red onion create the perfect balance of sweetness, caramelisation and freshness, however eggplant, mushrooms or cherry tomatoes can also work well.
Is this recipe only for leftover rice, or can I use freshly cooked rice as well?
Day-old rice works especially well because the moisture has dried out overnight, helping each grain stay separate and absorb the pesto beautifully without going soft or clumpy. However, fresh rice works perfectly too - simply spread it onto a tray once cooked and refrigerate for 30 minutes. This dries the grains out slightly and cools them down so your pesto stays vibrant and doesn't turn oily when stirred through. Here is the recipe to my STOVE TOP RICE
Meal Prep
This gluten-free recipe makes enough for 5 meal prep portions.
Add a protein to make it more substantial:
Chickpeas - toss through with the roasted vegetables
Roasted chicken - slice and add on top before storing
Poached chicken - shred and stir through the pesto rice for an even distribution of protein throughout the bowl
Storage tip:
Divide into 5 airtight containers and store in the fridge for up to 5 days.
To reheat:
Add a small splash of water before microwaving to loosen the rice and prevent it from drying out. Heat on high for 2 minutes or until warmed through.
If you love this Pesto Rice, try my other Rice-Based Recipes:
Pesto Rice with Roasted Vegetables and Feta
Prep: 20 min | Cook: 40 min | Serves:4-6
INGREDIENTS
Roasted Vegetables:
600g (3-4 cups) pumpkin, peeled and cut into 2cm cubes
2 red capsicum, cut into 4cm squares
2 zucchini, cut into 2cm half moons
1 large red onion, cut into 12 wedges
3 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
2 teaspoons Greek oregano
A generous amount of sea salt and cracked pepper
Pesto Rice:
5 cups cooked rice (or microwave rice)
*(OR ½ cup store-bought pesto- start here, add more to taste
OR use a store-bought DAIRY FREE pesto as a vegan alternative)
Topping:
1 cup (150g) feta, crumbled (or dairy free alternative)
¼ cup toasted flaked almonds or pine nuts
1 teaspoon chilli flakes (optional)
INSTRUCTIONS
1. Preheat oven
Preheat oven to 210°C fan-forced. Line a large baking tray with baking paper (use 2 trays if needed, overcrowding is the enemy of caramelisation).
2. Season vegetables
Add pumpkin, capsicum, zucchini and red onion to the tray. Drizzle with olive oil and season with garlic powder, oregano, salt and pepper. Toss well to coat, then spread into a single layer.
3. Roast vegetables
Roast for 35–40 minutes, until caramelised and golden at the edges.
4. Cook or heat the rice (options)
Microwave rice: Follow packet instructions, then allow to cool.
Leftover rice: Place in a microwave-safe bowl with 1 tablespoon of water, cover and microwave for 2 minutes or until softened.
Fresh rice: Make my stovetop rice recipe and spread onto a tray to cool before using as hot rice will make the pesto sticky.
5. Dress the rice and serve
Stir through the spinach and walnut pesto until the rice is coated. Top with the roasted vegetables, crumbled feta, chilli flakes and toasted nuts. Toss gently to combine and serve.
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Margaret Pahos @CreateCookShare
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