Roast fennel and aubergine paella (Spanish Vegan)

1 Put the fennel, aubergine, pepper and zucchini in a roasting tray. Add a splash of olive oil, season with salt and pepper, and toss to coat the vegetables with the oil. Roast in the oven for 20 minutes, turning a few times until the vegetables are cooked through and golden brown.

2 Meanwhile, heat a paella pan or large frying pan over medium-low heat and add a splash of olive oil. Sauté onion for 8 to 10 minutes until softened. Increase the heat to medium and add the rice, paprika and saffron. Cook for about 1 minute to start toasting the rice, then add the white wine. Reduce by about half before adding two-thirds of the broth. Reduce heat to a simmer and cook for 10 minutes uncovered, stirring a couple of times.

3 Add the peas, add a little seasoning and then gently mix in the roasted vegetables. Pour over the remaining broth, place the lemon slices on top and cover with a lid or aluminum foil. Cook for 10 more minutes.

4 To ensure you get the classic layer of toasted rice at the bottom of the pan, increase the heat to high until you hear a slight crackle. Remove from heat and let sit for 5 minutes before sprinkling with parsley and serving.

foods：
6 small baby eggplants
4 small fennel
1 red pepper, thinly sliced
1 medium zucchini
1 onion finely chopped
300g rice for paella
1 teaspoon paprika
pinch of saffron
200ml white wine
700ml vegetable broth
100 g frozen peas
1 chopped lemon
a handful of parsley
pinch of salt
pinch of black pepper