Roast Vegetable Paella

• 3 cups chicken broth
• 1 1/4 teaspoons saffron threads
• 1 large red bell pepper, cut into strips
• 1/2 lb zucchini, sliced
• 2 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 jalapeno pepper, seeded and chopped
• 3 plum tomatoes, chopped
• 1 1/2 cups uncooked arborio rice
• lemon wedge

1. Bring chicken broth and saffron to boil over medium-high heat, reduce heat & simmer 20 minutes.
2. Toss together bell pepper strips, zucchini, and 1 tablespoon oil; place in an even layer.
3. in a 15x10-inch jellyroll pan. Sprinkle with oregano & thyme.
4. Bake at 400u0b0F for 25-30 minutes or until tender, stirring once.
5. Saute garlic and jalapeno in remaining 1 tablespoon hot oil in a large skillet over medium heat 20-25 minutes, or until onion is caramelized. Add tomatoes, and cook, stirring often, 3-5 minutes or until liquid is absorbed.
6. Add uncooked rice and chicken broth mixture skillet, bring to a boil. Cover, reduce heat, and simmer 20-30 minutes, stirring once after 15 minutes. Stir in bell pepper and zucchini, and cook 5 minutes.
7. Serve with lemon wedges.

chicken broth, saffron threads, red bell pepper, zucchini, olive oil, oregano, thyme, onion, garlic, pepper, tomatoes, arborio rice, lemon wedge

Taken from www.food.com/recipe/roast-vegetable-paella-175391 (may not work)