Follow these steps carefully for perfectly fluffy herbed rice and beautifully charred grilled vegetables:

Step 1: Prepare the Rice

1. Rinse the Rice: Place the basmati rice in a fine-mesh sieve. Rinse under cold running water, swishing the rice gently with your hand, until the water runs clear. This removes excess starch and prevents gummy rice. Drain thoroughly.
2. Cook the Rice: In a medium saucepan with a tight-fitting lid, combine the rinsed rice, water or vegetable broth, 1 tablespoon of the olive oil, and 1 teaspoon of salt.
3. Bring to a Boil: Bring the mixture to a rolling boil over medium-high heat, uncovered.
4. Simmer: Once boiling, immediately reduce the heat to the lowest possible setting. Stir the rice once gently. Cover the saucepan tightly with the lid.
5. Cook Undisturbed: Let the rice simmer gently for 15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
6. Rest the Rice: After 15 minutes, turn off the heat completely. Let the rice stand, still covered, for another 10-15 minutes. This allows the steam to distribute and finishes the cooking process, ensuring fluffy grains.

Step 2: Prepare the Vegetables for Grilling

1. Preheat the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 400-450°F or 200-230°C). If using an outdoor grill, clean the grates well.
2. Chop the Vegetables: While the grill preheats and the rice cooks, prepare all your vegetables as described in the ingredients list (cut peppers, slice zucchini/squash, wedge onion). Keep the cherry tomatoes whole.
3. Season the Vegetables: In a large bowl, combine all the chopped vegetables (bell peppers, zucchini, yellow squash, red onion) and the whole cherry tomatoes. Drizzle with 3 tablespoons of olive oil. Sprinkle with dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently but thoroughly to ensure all vegetables are evenly coated.

Step 3: Grill the Vegetables

1. Grill in Batches (if needed): Place the seasoned vegetables onto the preheated grill grates or grill pan in a single layer. Avoid overcrowding the grill, as this can cause the vegetables to steam rather than char. You may need to grill in batches depending on the size of your grill. Use a grill basket or skewers for smaller pieces like cherry tomatoes and onion wedges if desired, to prevent them from falling through the grates.
2. Cook Until Tender-Crisp and Charred: Grill the vegetables for about 8-12 minutes total, flipping them halfway through. Look for tender-crisp texture (they should still have a slight bite) and nice char marks. Cooking time will vary slightly depending on the heat of your grill and the size of your vegetable pieces. Cherry tomatoes will become soft and slightly blistered.
3. Remove and Set Aside: Once grilled to perfection, carefully remove the vegetables from the grill and place them back into the large bowl or onto a platter.

Step 4: Finish the Herbed Rice

1. Fluff the Rice: After the rice has rested, remove the lid. Use a fork to gently fluff the rice grains, separating them.
2. Add Herbs and Flavorings: Add the remaining 1 tablespoon of olive oil, the freshly squeezed lemon juice, the finely chopped parsley, mint, dill (if using), the optional lemon zest, and 1/2 teaspoon black pepper to the fluffed rice.
3. Combine Gently: Gently fold the herbs and seasonings into the rice using the fork. Be careful not to mash the grains. Taste and adjust salt and pepper if needed.

Step 5: Combine and Serve

1. Mix Rice and Veggies: Add the warm grilled vegetables (including any juices collected in the bowl) to the pot or a large serving bowl containing the herbed rice.
2. Toss Gently: Gently toss everything together until the vegetables are well distributed throughout the fragrant herbed rice.
3. Serve Immediately: Serve the Herbed Rice with Grilled Veggies warm as a main course or a hearty side dish.