Chop the veg into small 1 inch chunks. add to a bowl, drizzle the oil over, stir in the spices and bake in a hot oven for 10 – 15 minutes until tender and cooked through. Stir once.
Add a cup of rice to 2 cups of water into a small saucepan with a pinch of salt. Stir through and bring to the boil.
Once the rice is boiling, turn the heat right down to a simmer and place the saucepan lid over to cook the rice. It should take between 8 – 10 minutes but follow the instructions on the packet.
Once the rice is cooked through, fluff with a fork and add to a big bowl. Add the spicy veg and stir into the rice mix. Sprinkle over the chopped herbs and serve immediately. Can be stored in the fridge for up to 4 days.