Roasted Vegetable Paella is good if you’ve got some time to spare (eg. kids are asleep or at their grandparent’s house, also known a few hours of peace and quiet).
It’s quite a yummy dish and good if you want to try something a little different.
Method
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Preheat the oven to a hot 210 degrees.
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Place a sheet of baking paper on a flat baking tray.
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Cut the zucchini in halves, lengthways and slice into 1.5cm chunks.
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Place in a bowl with the pumpkin pieces, onion -- cut into 8 wedges --,corn, and garlic. Add 3 tablespoons of the olive oil and mix through.
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Spread the mixture on the baking paper and bake for 20 minutes or until nice and roasted and fragrant -- hmmmmm!
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Heat the stock in the microwave or stove and keep it hot.
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Heat the remaining two tablespoons of olive oil in a large frying pan until hot.
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Add the chopped tomato and cook for two to three minutes.
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Then add the tomato paste, rice and the stock.
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Bring to the boil and then reduce to a low simmer for approximately 25 minutes. Do not stir but 'move' the pan around to cook evenly.
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Add the roasted vegetables and snow peas and cook covered for a further 20 minutes or until the rice is tender.
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Remove from the heat and serve immediately with the parsley.
Recipe Hints and Tips:
- Roasted Vegetable Paella keeps well in the fridge for up to three days.
- This recipe isn't suited to freezing or for the Once a Month Cooking method.
