Summer Vegetable Paella

By Stephanie Wharton

Enjoy summer’s bounty in this non-inflammatory delicious dish. Any summer vegetable can be used in this recipe and it’s perfect for a quick lunch or dinner.

INGREDIENTS

• 2 bell peppers, thinly sliced

• 4 Roma or heirloom tomatoes, diced

• 2 medium zucchini, sliced

• 1 shallot, finely diced

• 3 cups cooked rice

• ¼ cup vegetable stock

• 1 tsp turmeric

• ¼ cup chopped fresh parsley

• 1 tbsp avocado oil

• 1 tsp salt

• ½ tsp pepper

INSTRUCTIONS

1. In a large skillet, combine the stock and turmeric and whisk.

2. Add the peppers, tomatoes, shallot, and zucchini and cook for about 5 minutes until tender. Transfer to a large bowl.

3. Add the oil and cooked rice to the skillet and warm through. Add the cooked vegetables back into the skillet and stir to combine. Sprinkle with parsley and serve immediately. Enjoy!