Vegan Buckwheat and Roasted Vegetable Salad

Preheat your oven to 425 F (220 C). On a large baking sheet, combine the bell pepper, carrots, onion, and zucchini. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Stir until all the vegetables are evenly coated with oil.

Roast the vegetables in the preheated oven for approximately 25-30 minutes, or until they're tender and slightly caramelized. This brings out their natural sweetness, which will beautifully contrast with the earthy buckwheat.

While your vegetables are roasting, you can turn to the buckwheat. In a medium saucepan, bring two cups of water to boil. Add the buckwheat groats, reduce the heat and let it simmer for 15-20 minutes, or until all water is absorbed and groats are soft. Make sure not to overcook the groats as you want them to maintain their texture and bite.

To make the dressing, simply mix together the rest of olive oil (1/3 cup), lemon juice, minced garlic, salt, and pepper. Taste and adjust the seasoning if necessary.

In a large salad bowl, mix together the roasted vegetables and cooked buckwheat groats. Pour over the dressing and add chopped parsley and mint. Mix it gently but thoroughly, ensuring everything gets a good coating.

Serve the salad warm or at room temperature. It's excellent on its own, but it can also be served alongside your favorite protein if you like. Enjoy!