Roasted-Vegetable Paella

Vegetarian
Gluten Free
Dairy Free
Health score
44%
Roasted-Vegetable Paella
45 min.
6
266kcal

Suggestions


Welcome to a delightful culinary adventure with our Roasted-Vegetable Paella! This vibrant dish is not only a feast for the eyes but also a wholesome, vegetarian delight that caters to various dietary needs, being both gluten-free and dairy-free. Perfect for gatherings or a cozy family dinner, this paella brings together the rich flavors of roasted vegetables and aromatic spices, creating a symphony of taste that will leave everyone asking for seconds.

Imagine the enticing aroma of saffron wafting through your kitchen as you prepare this dish. The combination of sweet bell peppers, zesty jalapeños, and tender zucchini, all roasted to perfection, adds a depth of flavor that complements the creamy Arborio rice beautifully. With each bite, you’ll experience a delightful medley of textures and tastes, making it an ideal starter, snack, or appetizer for any occasion.

In just 45 minutes, you can create a dish that not only nourishes the body but also warms the soul. Whether you’re hosting a dinner party or simply looking to enjoy a healthy meal, this Roasted-Vegetable Paella is sure to impress. Serve it with a squeeze of fresh lemon for an extra burst of flavor, and watch as your guests savor every last bite. Get ready to elevate your cooking game with this exquisite recipe!

Ingredients

  • 1.5 cups arborio rice uncooked
  • cups chicken broth 
  • teaspoon thyme leaves dried
  •  garlic cloves chopped
  • large bell pepper green cut into strips
  •  jalapeno seeded chopped
  • tablespoons olive oil divided
  • large onion chopped
  • teaspoon oregano dried
  •  plum tomatoes chopped
  • 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.

Nutrition Facts

Calories266kcal
Protein8.49%
Fat18.68%
Carbs72.83%

Properties

Glycemic Index
56.83
Glycemic Load
32.86
Inflammation Score
-9
Nutrition Score
17.194782759832%

Flavonoids

Naringenin
0.21mg
Apigenin
0.01mg
Luteolin
1.5mg
Isorhamnetin
1.25mg
Kaempferol
0.26mg
Myricetin
0.07mg
Quercetin
6.32mg

Nutrients percent of daily need

Calories:266.2kcal
13.31%
Fat:5.55g
8.54%
Saturated Fat:0.83g
5.16%
Carbohydrates:48.72g
16.24%
Net Carbohydrates:44.81g
16.29%
Sugar:5.26g
5.84%
Cholesterol:2.35mg
0.78%
Sodium:444.54mg
19.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.68g
11.35%
Vitamin C:73.17mg
88.69%
Manganese:0.83mg
41.7%
Folate:151.22µg
37.8%
Vitamin A:1331.02IU
26.62%
Vitamin B1:0.38mg
25.53%
Vitamin B6:0.38mg
18.78%
Iron:3.07mg
17.07%
Vitamin B3:3.16mg
15.8%
Fiber:3.91g
15.66%
Vitamin K:15.73µg
14.98%
Selenium:8.49µg
12.13%
Potassium:391.05mg
11.17%
Vitamin E:1.63mg
10.85%
Vitamin B2:0.18mg
10.48%
Copper:0.2mg
10.13%
Phosphorus:97.61mg
9.76%
Vitamin B5:0.92mg
9.23%
Magnesium:33.45mg
8.36%
Zinc:0.99mg
6.62%
Calcium:37.28mg
3.73%
Source:My Recipes