Veggie paella with zucchini and eggplant

Based on 94 ratings

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
100 g olives
350 g cherry tomatoes
2 cloves garlic
green onions
onion (red)
bell peppers (red)
zucchini
eggplant
250 g rice
lemons
½ tsp saffron
100 ml white wine
300 ml vegetable stock
300 g peas
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan
  • cooking spoon

Nutrition per serving

Cal
448
Protein
15 g
Fat
7 g
Carb
69 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.
    • 100 g olives
    • 350 g cherry tomatoes
    • 2 cloves garlic
    • green onions
    • onion
    • bell peppers
    • zucchini
    • eggplant
    • 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.
    • 250 g rice

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

  • Step 4/7

    Fillet lemons.
    • 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.
    • ½ tsp saffron
    • 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.
    • 100 ml white wine
    • 300 ml vegetable stock
    • salt
    • pepper

    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!
    • 300 g peas

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