Roasted Vegetable Fideua

Carrots, small, peeled, halved lengthwise 5 ea
Red pepper, cut into ¼ inch strips 1 ea
Yellow pepper, cut into ¼ inch strips 1 ea
Zucchini, medium, diagonally cut into ¼” slices 2 ea
Salt, as needed
Brussel sprouts, boiled, halved 2 dozen
Olive oil 60 ml
Knorr® Liquid Concentrated Base Vegetable 946 ML, Pack of 4 950 ml

Knorr® Liquid Concentrated Base Vegetable 946 ML, Pack of 4

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Tomatoes, whole, peeled, canned, drained and chopped 160 g

Prepare the vegetables:
- Preheat oven to 400°F. Toss each vegetable with oil and season with salt. Roast the vegetables until lightly golden.
- MixKnorr® Professional Liquid Concentrated Vegetable Base and tomatoes in a bowl. Set aside.
Prepare the Garlic Lime Aioli:
Mix together Hellmann's® Real Mayonnaise, garlic paste and lime juice and zest. Please into a squeeze bottles.
Cook the dish:
- In a 16” paella pan or a nonstick pan, heat the butter and olive oil together until sizzling sound dies.
- 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 vegetable/tomato stock mixture and turmeric, cover and cook for 3 minutes.
- Add half of the remaining stock, 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 gone).
To serve:
Drizzle with 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 made in a paella pan.