How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Vegetable Hot Pot With Buckwheat Noodles?

You need 17 ingredients. The key ingredients include: 2 zucchini, cut into 1-inch chunks, 2 cups cauliflower florets, 1/2 eggplant, peeled and cut into 1-inch chunks, 1 red bell pepper, cut into 1-inch chunks, and more.

Is Roasted Vegetable Hot Pot With Buckwheat Noodles suitable as pasta & noodles?

Yes, Roasted Vegetable Hot Pot With Buckwheat Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Roasted Vegetable Hot Pot With Buckwheat Noodles?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Hot Pot With Buckwheat Noodles Recipe

Name: Roasted Vegetable Hot Pot With Buckwheat Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini, cut into 1-inch chunks; 2 cups cauliflower florets; 1/2 eggplant, peeled and cut into 1-inch chunks; 1 red bell pepper, cut into 1-inch chunks; 2 tablespoons olive oil; 2 teaspoons ground cumin; Sea salt, to taste; Freshly ground pepper, to taste; 3 cups vegetable or chicken broth; 1 cup orange juice; 1 tablespoon grated orange zest; 4 green onions, thinly sliced; 2 bay leaves; 1 (15-ounce) can chickpeas, rinsed and drained; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh cilantro, plus more for garnish; 1 (8.8-ounce) package buckwheat, lo mein, or soba noodles, cooked

Roasted Vegetable Hot Pot With Buckwheat Noodles

Eats Now Editorial Team · 630 kcal · Pasta & Noodles

Roasted Vegetable Hot Pot With Buckwheat Noodles – a delicious recipe with zucchini, cauliflower florets, eggplant, red bell pepper, olive oil, ground cumin. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Roasted Vegetable Hot Pot With Buckwheat Noodles

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