Prepare a fire in a kettle grill or preheat a gas grill to high.
Combine broth and saffron in a saucepan. Bring to a boil. Cover; set aside.
Dice tomatoes. Slice artichoke hearts in half and cut green beans into 1-inch slices. Set vegetables aside in individual bowls.
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.
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.
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.
Grilled Vegetable Paella
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.