Clean out your fridge with this summer vegetable paella that allows you to use up all your crisper drawer odds and ends in a delicious one-pot meal.
It really technically still is summer, though.
I know everyone is ready to dive on into the world of pumpkins and squashes and apples and maple and pecan pie because Pinterest told us to.
But if you try to take my heirloom tomatoes away from me, I will probably bite you.
Consider that a warning.
If there’s one thing Labor Day does signify, it’s the return to some sort of real life schedule.
Even the latest back-to-school stragglers start this week, which means dinner has to be on the table earlier and bedtimes must be enforced.
I’ve had to work all summer, so while this transition shouldn’t be a major one for me, it still feels like summer living was fast and loose and now it’s time to get back to business.
Ever the eternal student, September has that effect on me.
It also helps(/doesn’t help) that my boss keeps listing thirty experiments he wants me to do and a paper he wants me to have submitted.
Before my wedding.
In three months.
I keep giving him my best “seriously, but you’re delusional” face, but he’s just not picking up on it.
Selective facial recognition is his strong suit.
Anyway, as I was saying, easy one-pot meals are at a premium around here, and this clean-out-the-crisper summer vegetable paella is a new favorite.
Started on the stove to saute’ the veggies so they get a good caramelized outside and then finished in the oven, where the rice cooks up to fluffy perfection, this comes together in about an hour, but with only the first 20 minutes being hands on time.
And you still get those crispy bottom-of-the-pot rice bits. Glorious.
- 1 lb small heirloom tomatoes, seeded and cut into wedges
- salt, to taste
- ¼ cup olive oil
- 3 large garlic cloves, minced
- 1 orange bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 1 zucchini, quartered lengthwise and sliced horizontally
- 1 lb string beans, trimmed and cut into 1-inch lengths
- pinch of saffron
- 2 tsp smoked paprika
- 2 cups arborio rice
- 4 cups vegetable broth
- Heat oven to 450.
- Put the tomato wedges in a bowl and sprinkle with salt. Let sit while the rest of the paella is prepared.
- In a large oven-safe pot, heat the olive oil over medium heat. Add the garlic to the pot and saute for 30 seconds, or until fragrant.
- Add the bell peppers, zucchini, and string beans to the pot, along with a pinch of salt. Saute for 5-6 minutes, or until starting to become tender. Add the saffron, paprika, and rice to the pot. Saute for a minute and then add 1 tsp salt and vegetable broth to the pot, plus more water to cover, as necessary. Bring to a boil and let cook for 3 minutes.
- Top with the tomato slices and then place in the oven. Cook for 20 minutes. Turn the heat off on the oven and let sit in the still-hot oven for 15 more minutes.
- Stir to combine and season to taste with salt and black pepper. Serve warm.
For more easy rice-based meals, check out these:
From Around the Web:
Brown Rice, Oat and Nut Veggie Burger from Naturally Ella
30 Minute Healthy Broccoli Cheese Rice from Pinch of Yum
Roasted Harvest Veggie, Curried Avocado and Coconut Rice Bowls from Half-Baked Harvest
Roasted Summer Vegetable and Rice Casserole from Cook Like A Champion
Chickpea and Veggie Brown Rice Barley Bowl with Tahini Dressing from Once Upon A Cutting Board