Roast Vegetable Paella Recipe

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Ingredients:

Serving

3 cups chicken broth
1 1/4 tsp saffron threads
1 large red bell pepper , cut into strips
1/2 lb zucchini, sliced
2 tbsp olive oil, divided
1 tsp dried oregano
1 tsp 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

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	287.21 Kcal (1202 kJ)
Calories from fat	47.7 Kcal
		% Daily Value*
Total Fat	5.3g	8%
Sodium	454.67mg	19%
Potassium	416.91mg	9%
Total Carbs	47.4g	16%
Sugars	2.79g	11%
Dietary Fiber	2.27g	9%
Protein	5.99g	12%
Vitamin C	50.3mg	84%
Vitamin A	0.5mg	16%
Iron	9.1mg	50%
Calcium	33.8mg	3%

Amount Per 100 g
Calories	94.45 Kcal (395 kJ)
Calories from fat	15.69 Kcal
		% Daily Value*
Total Fat	1.74g	8%
Sodium	149.52mg	19%
Potassium	137.1mg	9%
Total Carbs	15.59g	16%
Sugars	0.92g	11%
Dietary Fiber	0.74g	9%
Protein	1.97g	12%
Vitamin C	16.6mg	84%
Vitamin A	0.2mg	16%
Iron	3mg	50%
Calcium	11.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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