Roasted Vegetable Fideua

Salt, as needed
Brussel sprouts, boiled, halved 2 dozen
Olive oil 60 ml
Tomatoes, whole, peeled, canned, drained and chopped 160 g
Carrots, small, peeled, halved lengthwise 5 each
Red pepper, cut into ¼ inch strips 1 each
Yellow pepper, cut into ¼ inch strips 1 each
Zucchini, medium, diagonally cut into ¼” slices 2 each
Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml 1 liter, prepared

Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml

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Prepare the Vegetables
- Toss the vegetables, except the tomatoes, with oil and season with salt. Roast at 200°C until lightly golden.
- Combine prepared Knorr® Professional Liquid Concentrated Vegetable Base and tomatoes in a bowl. Set aside
Prepare the Garlic Lime Aioli
- Combine Hellmann's® Real Mayonnaise, garlic paste and lime juice and zest. Please into a squeeze bottles.
Prepare the Dish
- In a 16” paella pan or a nonstick pan, heat the butter and olive oil together until bubbling subsides.
- Add the fideos pasta and cook over moderately high heat, stirring constantly, about 1 minute.
- Stir in shallots and garlic and sauté, stirring, until noodles are golden brown.
- Stir in half of the prepared vegetable/ tomato base and turmeric, cover and cook for 3 minutes.
- Add the remaining base, cover and cook until almost absorbed, about 3-5 minutes, and the fideos are al dente.
- Remove turmeric. Season with salt and pepper.
- Mix in roasted vegetables and cook for one more minute (bottom should be crispy and all liquids evaporated).
To Serve
- Drizzle with prepared Garlic Lime Aioli and serve.
Note: This dish is based on seasonal vegetables. Use in-season vegetables for a variable dish all year long.

A take on a traditional noodle dish from northeastern Spain made with short dry pasta called fideus. This vegetarian version is prepared similar to the method of paella.