Alive and Cooking

Roasted Vegetable Pilaff

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(Serves 6)

½ small pumpkin, peeled and thinly chopped
2 carrots, finely diced
150g button mushrooms, halved
2 zucchini, chopped
1 onion, chopped
1 eggplant, chopped
250g Basmati rice
50ml extra virgin olive oil
1 litre vegetable stock
4 sprigs lemon thyme
Salt and pepper


Combine all the chopped vegetables in an oven tray and toss with olive oil, salt & pepper and thyme.

Bake at 220°c for 20 minutes.
Pour in the rice and vegetable stock and stir well.

Cover the oven tray with foil, seal well and return to the oven for a further 15-20 minutes.

Roasted Vegetable Pilaff