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Vegetable Paella

1 large Spanish onion, finely chopped

2 cups long-grain white rice

4 cups vegetable stock

1 large pinch saffron

1 medium carrot, sliced

2 medium celery sticks, sliced

8 plum tomatoes, quartered

1 medium green bell pepper, chopped

1 small eggplant, cut into 1-inch chunks

1 medium zucchini, cut into 1-inch chunks

10 garlic cloves, finely minced

3 tablespoons olive oil

1 cup fresh or frozen peas

Salt and freshly ground black pepper to taste

1. In a large saucepan, cook the onion over a medium heat, stirring until translucent. Stir in the rice and cook for a few more minutes. Add the vegetable stock and saffron, bring to a boil, reduce heat; cover and simmer for 20 minutes. Remove from heat and set aside.
2. In a separate pan, steam the carrot and celery until slightly tender, about 5 minutes. Remove the celery and carrot, reserving the water.
3. In a large bowl, toss the carrot, celery, tomatoes, bell peppers, eggplant, zucchini, garlic, olive oil, salt and pepper. Transfer vegetables to a lightly greased baking sheet and place in the oven at 450*F (230*C). Roast the vegetables until they are brown on the edges. Remove from oven. Reduce oven temperature to 400*F (205*C).
4. Meanwhile, in the same pan you steamed the carrot and celery, steam the peas until they are just tender.
5. Toss the roasted vegetables with the rice. Stir in the peas. Transfer mixture to a greased casserole dish. Cover with aluminum foil and bake for 15 minutes. Serve.