Veggie paella with zucchini and eggplant

Veggie paella with zucchini and eggplant

Based on 144 ratings

Difficulty

Medium 👍

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
50 g
olives
175 g
cherry tomatoes
1
garlic
1
green onions
½
onion (red)
1
bell peppers (red)
½
zucchini
½
eggplant
125 g
rice
1
lemons
¼ tsp
saffron
50 ml
white wine
150 ml
vegetable stock
150 g
peas
salt
pepper
MetricImperial

Utensils

cutting board, knife, frying pan, cooking spoon

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-prepare-zucchini

How to prepare zucchini

Nutrition per serving

Cal448
Fat7 g
Protein15 g
Carb69 g
  • Step 1/7

    Drain olives. Halve cherry tomatoes, mince garlic, and thinly slice green onions. Dice red onion, bell pepper, zucchini, and eggplant into walnut-sized pieces.
    • cutting board
    • knife

    Drain olives. Halve cherry tomatoes, mince garlic, and thinly slice green onions. Dice red onion, bell pepper, zucchini, and eggplant into walnut-sized pieces.

  • Step 2/7

    Add some olive oil to a frying pan and sauté garlic, onion, bell peppers, zucchini, and eggplant over medium-high heat for approx. 4 – 6 min.
    • frying pan
    • cooking spoon

    Add some olive oil to a frying pan and sauté garlic, onion, bell peppers, zucchini, and eggplant over medium-high heat for approx. 4 – 6 min.

  • Step 3/7

    Add rice to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.

    Add rice to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.

  • Step 4/7

    Fillet lemons.
    • cutting board
    • knife

    Fillet lemons.

  • Step 5/7

    Add saffron to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.
    • frying pan
    • cooking spoon

    Add saffron to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.

  • Step 6/7

    Deglaze with white wine. Add vegetable stock until ingredients are just covered. Season to taste with salt and pepper. Bring everything to a boil, then reduce to a simmer and cook for approx. 15 – 20 min. until rice is al dente. Stir occasionally.

    Deglaze with white wine. Add vegetable stock until ingredients are just covered. Season to taste with salt and pepper. Bring everything to a boil, then reduce to a simmer and cook for approx. 15 – 20 min. until rice is al dente. Stir occasionally.

  • Step 7/7

    Gently fold in lemon fillets, tomatoes, olives, green onions, and peas. Continue to sauté approx. for 5 – 6 min. Enjoy!

    Gently fold in lemon fillets, tomatoes, olives, green onions, and peas. Continue to sauté approx. for 5 – 6 min. Enjoy!

  • Enjoy your meal!

    Veggie paella with zucchini and eggplant

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!