Buckwheat Salad with Roasted Vegetables

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Rinse the buckwheat groats under cold water.

3. 3

   In a medium saucepan, bring 2 cups of water to a boil. Add the buckwheat groats, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the buckwheat is tender. Remove from heat and let it cool.

4. 4

   While the buckwheat is cooking, place the diced red bell pepper, yellow bell pepper, zucchini, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss to coat the vegetables evenly.

5. 5

   Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and let them cool.

6. 6

   In a large mixing bowl, combine the cooked buckwheat, roasted vegetables, and chopped fresh parsley.

7. 7

   Drizzle with 1 tablespoon of balsamic vinegar and toss to combine.

8. 8

   Adjust the seasoning with additional salt and pepper if needed.

9. 9

   Serve the salad at room temperature or chilled. Enjoy!