INGREDIENTS:
• 2/3 cup buckwheat
• 1 eggplant, sliced
• 1 zucchini, sliced
• 2-3 carrots, cut diagonally
• 1 red onion, slices
• 1⁄4 cup extra virgin olive oil
• 2 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
DIRECTIONS:
1. Rinse the buckwheat under cold water.
2. Bring a pot of salted water to a boil and cook the buckwheat for 15 minutes until tender. Rinse and fluff with a fork.
3. In the meantime, brush the eggplant, zucchini and carrot slices with a bit of extra virgin olive oil, and place on a lined baking pan. Season with salt. Roast under the
hot grill for 15-20 minutes until golden brown.
4. Make the dressing by whisking the extra virgin olive oil with the balsamic vinegar, honey and mustard.
5. Mix the roasted vegetables with the cooked buckwheat and divide into plates. Drizzle with the dressing and serve at room temperature.