Roast Vegetable Paella

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 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 400°f for 25-30 minutes or until tender, stirring once.
• 5 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.
• 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.