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.

No additional tips available.

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

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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.

Roast Vegetable Paella

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