Buckwheat with Vegetables

Ingredients

• 250 g Buckwheat
• Salt
• 2 yellow bell peppers
• 250 g brown mushrooms
• 1 large zucchini
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 2 sprigs Rosemary
• Pepper
• 1 tsp aged balsamic vinegar

Instructions

1. 1.

   Cook the buckwheat according to package instructions in boiling salted water.

2. 2.

   While the buckwheat cooks, wash and halve the bell peppers, removing seeds and white membranes, then dice. Clean the mushrooms and quarter or halve them. Wash, peel, and cube the zucchini. Peel and finely dice the onion and garlic. Heat oil in a pan and sauté the onion and garlic until translucent. Add the remaining vegetables and rosemary, cooking over medium heat for 4–5 minutes. Season with salt, pepper, and balsamic vinegar.

3. 3.

   Arrange the buckwheat and vegetables on four deep plates and serve immediately.