Roast Vegetable Paella

Recipe by KittyKitty
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring chicken broth and saffron to boil over medium-high heat, reduce heat & simmer 20 minutes.
  • Toss together bell pepper strips, zucchini, and 1 tablespoon oil; place in an even layer.
  • in a 15x10-inch jellyroll pan. Sprinkle with oregano & thyme.
  • Bake at 400°F for 25-30 minutes or until tender, stirring once.
  • Sauté garlic and jalapeño 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.
  • 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.
  • Serve with lemon wedges.
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