Saffron Pilaf With Roasted Vegetables

1 cup jasmine, basmati, or wild-pecan long grain rice
1 14.5 oz can vegetable broth
1/4 cup water
1/8 tsp saffron threads or dash ground saffron*
2 Tbs olive oil
1/2 tsp minced garlic
1 red sweet pepper, diced in large chunks
1 large zucchini, diced in large chunks
1 eggplant, diced in large chunks
1 oz herbed semi-soft goat cheese (chevre), crumbled
2 Tbs coarsely chopped hazelnuts or pecans, toasted

1) In a large saucepan combine rice, vegetable broth, water, and saffron. Heat to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender and liquid is absorbed; keep warm.
2) Meanwhile, in a small bowl combine oil and garlic; brush over sweet pepper, zucchini, and eggplant. Roast vegetables on a cookie sheet in a 375F oven about 20 minutes or until tender, turning once. Season with salt and pepper to taste.
3) Stir into cooked rice. Top with goat cheese and nuts. Makes 4 servings. 

*Note: You may substitute 1/4 teaspoon turmeric for the saffron.

Review:  This was originally calling for grilled vegetables, but it's freezing outside.  So, I tweaked the recipe to use roasted vegetables.  I also substituted regular goat cheese, as I had plenty in the fridge.  I haven't had any luck getting it to crumble evenly, so I just melted it into the recipe.  This was pretty tasty, but it only made about three servings.  It may have been designed to be a side dish.