Vegetable Paella

Cut zucchini into bite-sized chunks; cut tomatoes into 3/4-inch pieces.

Slice eggplant lengthwise in half, then cut each half crosswise into 1/2-inch thick slices.

Dice onion; cut each mushroom in halves or quarters.

Preheat oven to 350°.

In 12-inch skillet over medium heat, using 1/3 cup hot olive oil, cook onion until tender, add zucchini and mushrooms; cook, stirring occasionally, until vegetables are golden brown.

Add eggplant and 1 tablespoon olive oil, if needed, and cook, stirring frequently, until eggplant is tender-crisp.

Stir in tomatoes, chicken broth, rice, artichoke hearts, salt, saffron and pepper.

Over high heat, heat to boiling.

Place skillet in oven or transfer rice mixture to 4-quart casserole and bake, uncovered, until rice is tender and liquid is absorbed, about 50 minutes.

Remove skillet from oven, stir in garbanzo beans, olives and frozen peas.

Return to oven to heat through, about 15 minutes.

Serves 8 as a main dish.