Vegetarian Paella

Prep Time
Cook Time
Ready In

"This is alovely mixture of vegetables. Exotic eggplant mixed with peppers nd garlic - great combination. I like to cook my rice in vegetable broth - it adds flavour. If you can find the small Japanese eggplants they are great. You may substitute tumeric for the expensive saffron but it is not the same. The original recipe is from a murder mystery book (I can't remember the title) with some tweaking by me. Instant brown rice works and it is a short cut to cooking it for 30 minutes"

Original is 4 servings


  • Serving Size: 1 (261 g)
  • Calories 390.6
  • Total Fat - 18.7 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 128.9 mg
  • Sodium - 903.2 mg
  • Total Carbohydrate - 19.8 g
  • Dietary Fiber - 4.5 g
  • Sugars - 2.3 g
  • Protein - 36.4 g
  • Calcium - 81.8 mg
  • Iron - 2.9 mg
  • Vitamin C - 26.9 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Saute the onions over medium heat in the oil until they are translucent about 5 minutes

Step 2

Add the garlic, peppers, eggplant, zucchini, saffron, salt and pepper saute for about 5 minutes

Step 3

Gently add the tomatoes and olives, stir together

Step 4

Transfer to a lightly oiled oven proof dish, cover and bake in a 350f oven for about 20 minutes or until heated through

Tips & Variations

No special items needed.

1 Reviews


So good..... I did leave out the saffron as that is something that I never have, but it was good anyway. We are trying to eat healthier and this fits right in. We love brown rice and all the veggies. I did use all that recipe said except for the saffron but did add some mushrooms. Loved it. Thanks for another healthy dish that I can serve. Good for a leftover lunch. 


review by:
(25 Jun 2012)

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