Roasted Vegetable Paella

Roasted Vegetable Paella


Servings 6
Time Needed Prep
Ingredients 14
Difficulty Easy

Rating (click to rate)

4.0 based on 1 rating.


  • 2 Tomatoes
  • 200 g Snowpeas
  • 1 tbsp Tomato Paste
  • 250 g Pumpkin Jap Pumpkin, peeled and cut into 1.5cm cubes
  • 1 Brown Onion
  • 1 Corn Kernel small tin can
  • 1 Zucchini
  • 8 tsp Garlic crushed
  • 5 tbsp Olive Oil
  • 3 tsp Paprika
  • 1500 ml Vegetable Stock hot
  • 2.5 cups Arborio Rice or medium grain rice
  • 2 tbsp Parsley optional
  • 1 Bell Peper red or green, cut into thin slices

Nutrition Information

Qty per
458g serve
Qty per
Energy 411cal 90cal
Protein 5.6g 1.2g
Fat (total) 9.2g 2g
 - saturated 1.98g 0.43g
Carbohydrate 39g 8g
 - sugars 8.5g 1.9g
Dietary Fibre 3.91g 0.85g
Sodium 682mg 149mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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.



  1. Preheat the oven to a hot 210 degrees.

  2. Place a sheet of baking paper on a flat baking tray.

  3. Cut the zucchini in halves, lengthways and slice into 1.5cm chunks.

  4. 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.

  5. Spread the mixture on the baking paper and bake for 20 minutes or until nice and roasted and fragrant -- hmmmmm!

  6. Heat the stock in the microwave or stove and keep it hot.

  7. Heat the remaining two tablespoons of olive oil in a large frying pan until hot.

  8. Add the chopped tomato and cook for two to three minutes.

  9. Then add the tomato paste, rice and the stock.

  10. 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.

  11. Add the roasted vegetables and snow peas and cook covered for a further 20 minutes or until the rice is tender.

  12. 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.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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