Grilled Vegetable Paella

By NickiR

Vegetarian dish that takes full advantage of the bounty of the harvest. To make a fish dish, add cooked shrimp or salmon.

Ingredients

• 2 Tbsp. olive oil
• 1 clove garlic, finely chopped
• 1 small yellow zucchini, sliced diagonally into 1/4 inch slices
• 1 small green zucchini, sliced diagonally into 1/4 inch slices
• 2 Japanese eggplants, sliced diagonally into 1/4 inch slices
• 2 red bell peppers, seeded, and quartered
• 1 red onion, cut into wedges
• 1 8-ounce jar marinated artichoke hearts, drained and patted dry
• 2 Tbsp. olive oil
• 3 cloves garlic, finely chopped
• 1/2 tsp. curry powder
• 1 Tbsp. fresh rosemary
• 2 cups Arborio rice
• 1 tsp. orange zest
• 1 tsp. lemon zest
• 1 tsp. saffron
• 1/4 tsp. chili pepper flakes
• 6 cups chicken broth
• 1/2 cup fresh peas
• S&P to taste

Details

Servings 6
Preparation time 180mins
Cooking time 240mins

Preparation

Step 1

Combine 2 tablespoons olive oil with 1 chopped clove of garlic. Toss lightly with the zucchini, eggplant, red pepper, red onion and artichokes. Let stand at room temperature for 2 hours.

Grill the marinated vegetables over medium heat until they begin to get tender or place on a baking sheet in a 350 degree oven and cook until slightly tender. Remove from heat and set aside.

Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the 3 cloves of chopped garlic, curry powder and rosemary and sauté for 30 seconds. Add the rice and stir until well coated with oil. Sprinkle in the orange and lemon zest, the saffron and chili pepper flakes. Add 2 cups of broth and bring the mixture to a boil. Reduce the heat and simmer, stirring constantly and gradually adding more broth until it is all used or the rice has the consistency of risotto. Add the peas and cook for 3 minutes more. Season with salt and pepper.

Just before serving, add the vegetables and seafood, if using. Garnish with a fresh rosemary sprig.