Roast Vegetable Paella Recipe

Name: Roast Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken broth; 1 1/4 teaspoons saffron threads; 1 large red bell pepper, cut into strips; 1/2 lb zucchini, sliced; 2 tablespoons olive oil, divided; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 large onion, chopped; 3 garlic cloves, chopped; 1 jalapeno pepper, seeded and chopped; 3 plum tomatoes, chopped; 1 1/2 cups uncooked arborio rice; lemon wedge

Servings: persons

3 cups chicken broth
1 1/4 teaspoons saffron threads
1 large red bell pepper, cut into strips
1/2 lb zucchini, sliced
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon dried thyme
1 large onion, chopped
3 garlic cloves, chopped
1 jalapeno pepper, seeded and chopped
3 plum tomatoes, chopped
1 1/2 cups uncooked arborio rice
lemon wedge

1
Bring chicken broth and saffron to boil over medium-high heat, reduce heat & simmer 20 minutes.
2
Toss together bell pepper strips, zucchini, and 1 tablespoon oil; place in an even layer.
3
in a 15x10-inch jellyroll pan. Sprinkle with oregano & thyme.
4
Bake at 400u00b0F for 25-30 minutes or until tender, stirring once.
5
Saute garlic and jalapeno in remaining 1 tablespoon hot oil in a large skillet over medium heat 20-25 minutes, or until onion is caramelized. Add tomatoes, and cook, stirring often, 3-5 minutes or until liquid is absorbed.
6
Add uncooked rice and chicken broth mixture skillet, bring to a boil. Cover, reduce heat, and simmer 20-30 minutes, stirring once after 15 minutes. Stir in bell pepper and zucchini, and cook 5 minutes.
7
Serve with lemon wedges.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups chicken broth, 1 1/4 teaspoons saffron threads, 1 large red bell pepper, cut into strips, 1/2 lb zucchini, sliced, and more.

Yes, Roast Vegetable Paella falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Vegetable Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions