Roast Vegetable Paella Recipe

This vibrant vegetarian paella, inspired by a Spanish coworker's Christmas party masterpiece, is bursting with flavor! Forget the traditional seafood and meat – this recipe proves that roasted vegetables are all you need for a truly unforgettable paella. Sweet bell peppers, zucchini, and aromatic spices create a delicious base, enhanced by caramelized onions and garlic. Easy to follow instructions guide you to a stunning and flavorful dish that's perfect for a weeknight dinner or a special occasion. Feel free to add your favorite protein like chorizo, ham, or seafood to make it your own!

Prep Time 25 mins
Cook Time 135 mins
Calories 407.7 kcal
Protein 21g
Rating Be the first
Roast Vegetable Paella 21

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Roast Vegetable Paella

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How to Make Roast Vegetable Paella

  1. In a small saucepan, bring 4 cups of chicken broth to a boil over medium-high heat. Reduce heat and simmer for 20 minutes, stirring in 1/2 teaspoon of saffron threads during the last 10 minutes.
  2. Preheat oven to 400°F (200°C). Toss 1 large red bell pepper (cut into 1-inch strips), 2 medium zucchini (cut into 1/2-inch thick slices), and 2 tablespoons of olive oil in a large bowl.
  3. Spread the bell pepper and zucchini in a single layer in a 15x10-inch jellyroll pan.
  4. Sprinkle evenly with 1 teaspoon of dried oregano and 1 teaspoon of dried thyme.
  5. Roast for 25-30 minutes, or until the vegetables are tender, stirring halfway through.
  6. While the vegetables roast, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 cloves of minced garlic and 1 jalapeño pepper (minced), and cook for 20-25 minutes, or until the onions are caramelized, stirring occasionally.
  7. Add 1 (28-ounce) can of crushed tomatoes to the skillet and cook, stirring often, for 3-5 minutes, or until the liquid is absorbed.
  8. Add 2 cups of uncooked paella rice to the skillet and stir to coat with the oil and tomatoes.
  9. Pour the saffron-infused chicken broth into the skillet, bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, stirring once after 15 minutes.
  10. Gently stir in the roasted bell peppers and zucchini, and cook for an additional 5 minutes.
  11. Remove from heat and let rest for 5 minutes before serving.
  12. Serve hot, garnished with lemon wedges.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

24g

Fat

7g

Carbs

23g

Frequently Asked Questions

How long does it take to make Roast Vegetable Paella?

Roast Vegetable Paella takes about 160 minutes from start to finish — roughly 25 minutes to prepare and 135 minutes to cook.

How many calories are in Roast Vegetable Paella?

Roast Vegetable Paella has approximately 407.7 calories per serving, with about 21 g protein, 23 g carbohydrates and 13 g fat.

What ingredients do I need for Roast Vegetable Paella?

The key ingredients for Roast Vegetable Paella are Chicken Broth, Saffron Threads, Red Bell Pepper, Zucchini, Olive Oil, Dried Oregano. See the full list with measurements above.

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