Vegetables with buckwheat and mozzarella

Ingredients

• 30 g Carrot
• 50 g Zucchini
• 50 g Eggplant
• 30 g Beets
• 100 g Buckwheat
• 100 g Mozzarella
• 5 g Oilve oil
• 1 pinch Salt
• 1 pinch Black pepper, ground
• 2 g Dried green spice at your favour and mood

Method

1. Preheat the oven to 180 °C.
2. Grease a baking tray and place the chopped, seasoned and salted vegetables in it.
3. Cover with aluminium foil and place in the oven, then after 10 minutes remove the foil and roast the vegetables.
4. Fry the buckwheat in a little oil, then simmer in double amount of water under the lid until tender.
5. Either eat the mozzarella raw or fry it slightly on a hot pan.
6. Assemble the plate.