Zucchini Noodle Paella with Roasted Vegetables
Tips for Experienced Cooks
To elevate the flavors, consider roasting the garlic separately in a foil packet with olive oil until it’s soft and caramelized, then blending it into the vegetable broth before adding to the skillet. This will give a richer, more nuanced garlic flavor. Also, experimenting with the size and cut of your vegetables can affect the texture and surface area for caramelization. Play around with slicing them into different shapes for visual appeal and flavor concentration.
Step 1: Preheat the oven
Preheat the oven to 400°F (200°C).
Step 2: Prepare the vegetables
In a large baking dish, toss the sliced bell peppers, onion, garlic, and cherry tomatoes with olive oil. Season with salt and pepper.
- Sliced bell peppers
- 1 onion
- 3 cloves garlic
- Cherry tomatoes
- 2-3 tablespoons olive oil
- Salt and pepper to taste
Step 3: Roast the vegetables
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
Step 4: Cook the zucchini noodles
In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes until slightly softened.
- 2-3 tablespoons olive oil
- Zucchini noodles
Step 5: Combine the roasted vegetables and zucchini noodles
Add the roasted vegetables, thawed peas, vegetable broth, paprika, turmeric, and saffron threads (if using) to the skillet with the zucchini noodles. Stir well to combine.
- Roasted vegetables from step 3
- Thawed peas
- 1/2 cup vegetable broth
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Saffron threads (optional)
Step 6: Simmer and season
Simmer the mixture for 5-7 minutes, or until the flavors are well combined and the broth has reduced slightly. Season with salt and pepper to taste.
Step 7: Serve
Serve the dish hot, garnished with fresh parsley.
- Fresh parsley for garnish
Fresh Produce & Herbs
- 2 cups zucchini noodles
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole green bell pepper
- 1 whole onion
- 2 cloves garlic
- 1 cup cherry tomatoes
- 1 cup frozen peas
- 1 clove fresh parsley
Pantry Items
- 1 cup vegetable broth
- 2 tablespoons olive oil
Seasonings & Spices
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon saffron threads
- salt
- pepper
