1 pound zucchini and summer squash (mix of available)
2 tablespoon olive oil, divided
1 large yellow onion
1 red bell pepper
1 green bell pepper
2 cloves of garlic
1 teaspoon paprika, preferably Spanish smoked sweet paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
3/4 teaspoon cayenne pepper
1 tablespoon tomato paste
2 1/2 cups no-chicken broth (I use Better than Bouillon)
1 - 14 ounce can diced tomatoes (I use Muir Glen organic fire roasted tomatoes)
1 cup long-grain white rice, uncooked
1) Heat large Dutch oven over medium heat. Meanwhile dice zucchini and summer squash into 1/2" pieces.
2) When dutch oven is warm, approximately 4 to 5 minutes, add one tablespoon of olive oil to pan. Tilt to coat bottom of dutch oven before adding zucchini and squash. Season with salt and pepper to taste and saute until just beginning to brown and soften, approximately 5 minutes. Meanwhile dice onion, red and green bell peppers. If making no-chicken broth from bouillon, start water to boil in kettle.
3) Remove zucchini and squash from pan and set aside. Return Dutch oven to heat; when warm, add an additional tablespoon of olive oil to pan. Tilt to coat pan with oil before adding onion and peppers. Saute, stirring occasionally, until beginning to soften, approximately 7 to 10 minutes. While onions and peppers saute, mince garlic. Add garlic, 1/2 teaspoon salt, large pinch pepper, paprika, oregano, thyme, bay leaf, cayenne pepper, tomato paste, broth and canned tomatoes. Increase heat and bring mixture to boil. After mixture is boiling add white rice; stir to incorporate. Reduce heat to medium low and simmer, covered for 20 minutes until rice is done and most of the liquid is absorbed. Be sure to stir mixture several times while simmering.
4) After rice is cooked and most, but not all of the liquid is absorbed, add reserved squash and zucchini. Stir to incorporate. Remove bay leave, cover and cook over low heat for an additional 5 minutes. Taste and season with salt and pepper and serve immediately.
Notes: Dish can be kept in air tight container in refrigerator for up to three days or in freezer for up to six months.
Serve with Louisiana, Tabasco or another hot pepper sauce and an ice cold beer.
For more about Jambalaya, vegetarian cooking and more, visit my blog at http://www.tbonesandtofu.com 
Source of recipe: Recipe and images copyright Jennifer R. Vickers (that's me!)