Buckwheat Kasha with Roasted Vegetables

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the 2 cups of bell peppers, 1 cup of zucchini, and 1 cup of onion into 2.54 cm pieces. Peel and mince the 2 cloves of garlic.
2. 2In a large bowl, combine the cut bell peppers, zucchini, and onion with the minced garlic. Add the 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
3. 3Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven at about 205°C (200°C) for 25-30 minutes, or until the vegetables are tender and have slightly browned edges.
4. 4While the vegetables are roasting, place the 1 cup of buckwheat groats in a fine-mesh sieve and rinse them under cold running water. Drain the buckwheat well.
5. 5In a medium saucepan, combine the rinsed 1 cup of buckwheat groats and 2 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the water has been absorbed and the buckwheat is tender.
6. 6Gently combine the cooked buckwheat with the roasted vegetables on the baking sheet or in a serving bowl. Serve the buckwheat kasha with roasted vegetables hot.

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