Preheat oven to 400 degrees F.
In a pot, add 3 cups water, then add 1/2 teaspoon salt and rice. Cook for 23-25 minutes, until rice is tender. Drain, and add back to pot, off of heat. Cover top of pot with towel, then lid. Let steam for 5 minutes.
Fluff rice, and add olive oil, lemon juice, and basil. Stir to combine. Set aside.
To make vegetables, use two very large baking sheets. Toss each vegetable with 1 tablespoon olive oil and salt.
Spread vegetables onto baking sheets, and roast for 30 minutes, stirring once, until all are tender and browned. Whole carrots may take a bit longer.
Arrange vegetables on platter surrounded by mound of rice and hummus. Drizzle with extra olive oil. Serve.