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Rebecca's roasted vegetable and rice pie

Total Time
1 hr 20 min
20 min
1 hr
This veggie rice pie is one of Rebecca's favourite easy meal-prep recipes. It’s a great way to use up all the veggies you have leftover at the end of the week. And it tastes amazing! Freeze single serves for a fast lunch option.


Vegetable mix, non-starchy, fresh

3 cup(s), chopped, (450g), (see tip)

Butternut pumpkin

240 g, (buy 300g pumpkin then peel), cut into 1cm-thick pieces

Garlic infused extra virgin olive oil

2 tsp

Dried herbs

1 tbs, Italian variety

Cooked brown rice

1 cup(s), (170g)

Semi dried tomatoes, not in oil

50 g, drained, chopped

Pitted kalamata olives

10 individual, chopped


3 medium, lightly beaten

Grated mozzarella

1 cup(s), (120g)


  1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Spread chopped vegetables over 1 prepared tray and arrange the pumpkin slices in a single layer over the other prepared tray. Drizzle 1 teaspoon oil over vegetables on each tray, then sprinkle evenly with dried herbs and season with salt and pepper. Bake for 30 minutes or until vegetables are tender.
  3. Lightly spray a 20 cm round springform tin with oil and line base and side with baking paper. Place on a baking tray. Arrange pumpkin slices in a layer over the base of prepared tin.
  4. Transfer roasted chopped vegetables to a large bowl. Add rice, semi-dried tomatoes, olives and eggs and stir to combine. Spoon mixture over pumpkin in tin. Smooth the top and sprinkle with mozzarella. Bake for 20–30 minutes or until golden and set in centre. Serve cut into wedges.


Rebecca's Tips: Use a combination of whatever vegetables you have in your fridge. If you don’t have garlic-infused oil, use plain olive oil and add 1 crushed garlic clove over the vegetables in step 2. TO REFRIGERATE: Store pie, covered in tin, for up to 4 days. Uncover and serve cold or reheat in a 150°C oven for 25–30 minutes, until hot in centre, or reheat individual servings in microwave. TO FREEZE: Cut pie into single serves and freeze in reusable containers for up to 3 months. Thaw in fridge overnight, then reheat in microwave or serve cold.