Vegetable Hotpot

The hotpot is a popular dish in many cultures and is known for its versatility in using seasonal vegetables.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Print Recipe

Medium

Vegetable Hotpot

Cooking Method: Baking Cuisine: International Courses: Dinner, Main Course, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 300 gram Carrots
• 200 gram Onions
• 2 clove Garlic
• 400 gram Tomatoes
• 200 gram Bell peppers
• 250 gram Zucchini
• 2 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Mixed herbs
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 180°C (350°F).
2. Peel and chop the potatoes, carrots, onions, garlic, tomatoes, bell peppers, and zucchini.
3. In a large baking dish, layer the chopped vegetables.
4. In a small bowl, mix the vegetable broth, olive oil, mixed herbs, salt, and black pepper.
5. Pour the broth mixture over the vegetables, ensuring they are evenly coated.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the vegetables are tender.
8. Allow the hotpot to rest for 10 minutes before serving.
9. Serve hot and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 40g14%

Sugars 10g

Protein 10g20%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.