Grilled Vegetable Paella
Servings Prep Time
8people 30minutes
Cook Time
Servings Prep Time
8people 30minutes
Cook Time
  • 6cups vegetable broth
  • 1/2teaspoon saffron threads
  • 3-4 Roma tomatoes
  • 110-ounce package frozen artichoke hearts
  • 1/2cup green beans
  • 2 summer squash, sliced lengthwise
  • 1 green or yellow pepper, halved
  • 3tablespoons extra-virgin olive oil
  • 1small red onion, quartered and sliced
  • 3-4cloves garlic, minced
  • 1 1/2cups arborio rice or other medium-grain rice
  • 1/4teaspoon saltoptional
  • 1/8teaspoon fresh ground black pepper
  • 1/4teaspoon paprika
  1. Prepare a fire in a kettle grill or preheat a gas grill to high.
  2. Combine broth and saffron in a saucepan. Bring to a boil. Cover; set aside.
  3. Dice tomatoes. Slice artichoke hearts in half and cut green beans into 1-inch slices. Set vegetables aside in individual bowls.
  4. Place summer squashes and pepper on grill. Cook for 4-5 minutes on each side. Leave pepper on grill until its skin is evenly charred. Remove and set aside until cool. Remove the charred pepper skin and cut pepper into 1-inch pieces.
  5. Add olive oil to a paellera or large cast- iron skillet. Add onion and garlic; sauté 3-5 minutes or until slightly caramelized. Add rice to pan and sauté 1-2 minutes more.
  6. Stir in a third of boiling broth mixture. Add cut-up peppers and squashes, tomatoes, salt, pepper and paprika. As broth is absorbed, add more until rice is tender. Add green beans and artichokes the last 5 minutes of cooking. Cover paella with a clean dish towel and let sit for 5 minutes.
Recipe Notes
Nutrition Facts
Grilled Vegetable Paella
Amount Per Serving
Calories 232
* Percent Daily Values are based on a 2000 calorie diet.

Calories 232,Fat 6,Perfat 22,Cholesterol 0,Carbo 41,Protein 5,Fiber N/A,Sodium N/A