1. Start by warming the olive oil in a large saucepan (or paella pan) and sauté the onion and garlic for about 5 minutes.
2. Add in the zucchini, bell peppers, peas, green beans, and all the spices, and sauté for another 10 minutes—add a splash of water occasionally so that the veggies don't stick to the pan.
3. Add in the uncooked rice and veggie broth to the same pan, and turn the heat to high. Once this boils, bring the heat back down to a simmer and let the paella cook for about 45 to 60 minutes, stirring every for 15 minutes.
4. Once the rice is fully cooked and the broth is completely absorbed, top with slices of the green onions, lemon juice, parsley, and cherry tomatoes. Enjoy!