Roasted-Vegetable Paella

Ingredients

• 1.5 cups arborio rice uncooked
• 3 cups chicken broth 
• 1 teaspoon thyme leaves dried
• 3  garlic cloves chopped
• 1 large bell pepper green cut into strips
• 1  jalapeno seeded chopped
• 2 tablespoons olive oil divided
• 1 large onion chopped
• 1 teaspoon oregano dried
• 3  plum tomatoes chopped
• 1 large bell pepper red cut into strips
• 1.3 teaspoons saffron threads 
• 0.5 pound zucchini sliced

Equipment

• frying pan
• oven

Directions

1. Bring chicken broth and saffron threads to a boil over medium-high heat; reduce heat, and simmer mixture 20 minutes.
2. Toss together bell pepper strips, sliced zucchini, and 1 tablespoon oil; place in an even layer in a 15- x 10-inch jellyroll pan.
3. Sprinkle evenly with oregano and thyme.
4. Bake at 400 for 25 to 30 minutes or until tender, stirring once.
5. Saut onion, garlic, and jalapeo in remaining 1 tablespoon hot oil in a large skillet over medium heat 20 to 25 minutes or until onion is caramelized.
6. Add tomatoes, and cook, stirring often, 3 to 5 minutes or until liquid is absorbed.
7. Add uncooked rice and chicken broth mixture to skillet; bring to a boil. Cover, reduce heat, and simmer 20 to 30 minutes, stirring once after 15 minutes. Stir in bell pepper and zucchini, and cook 5 minutes.
8. Serve with lemon wedges, if desired.