While some meat-focused recipes may suffer if you remove their beefy components, paella — often made with chorizo, chicken and shellfish — isn’t one of them. This classically Spanish meal is rice based, and so long as you keep the bold flavors of spices like paprika and saffron, it will maintain its tried-and-true flavor when you swap out the meat for nearly any and all of the vegetables in your refrigerator.
Food Network Magazine’s Vegetable Paella (pictured above) is a big-batch dinner that’s surprisingly simple to prepare. This stir-fry-casserole hybrid starts with fresh veggies like fennel, baby artichokes and eggplant seared on the stove, then it’s moved to the oven for the final minutes of cooking. Because this hearty meal is made with short-grain paella rice, similar to risotto rice, it needs that time in the oven so the rice can absorb the rich taste of the tomatoes and white wine and become tender. A final addition of salty capers and sweet piquillo peppers promises next-level flavor and texture, while parsley will offer a welcome burst of freshness before serving.