Roasted Vegetable Paella Recipe
Roasted vegetable paella, but vegan—because saffron and rice don’t need seafood to make a dramatic entrance.
Golden grains soak up smoky broth, filling the kitchen with flavors that scream vacation.
Charred vegetables strut in, caramelized and glamorous, adding depth like only roasted goodness can.
Peppers, zucchini, and eggplant bring color, crunch, and attitude.
Fresh herbs finish the dish with a flourish, because darling, garnish always makes it fashion.
This paella is bold, hearty, and plant-powered—basically Spain on a plate without the plane ticket.
Roasted Vegetable Paella Recipe
A vegan roasted vegetable paella with saffron, smoky broth, and colorful veggies—hearty, fragrant, and Mediterranean chic.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Toss zucchini, eggplant, and tomatoes with olive oil, salt, and pepper; roast 20 minutes until caramelized.
- Heat olive oil in paella pan; sauté onion, garlic, and bell pepper for 5 minutes.
- Stir in rice and smoked paprika; toast 2 minutes.
- Add saffron to warm broth, then pour into rice mixture.
- Simmer uncovered for 20 minutes, without stirring, until rice absorbs liquid.
- Arrange roasted vegetables over rice; cook 5 more minutes.
- Remove from heat, cover with foil, and rest 5 minutes.
- Garnish with parsley and serve with lemon wedges.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin C: 35%
- Vitamin A: 20%
- Iron: 14%
- Potassium: 16%
- Magnesium: 10%
Additional Notes/Tips
- Use bomba rice for the most authentic texture.
- Don’t stir—crispy socarrat (bottom crust) is the prize.
- Swap zucchini for asparagus or artichokes in spring.
- Pair with a crisp white wine for full Mediterranean flair.
