Mixed Vegetarian Plate Recipe

Preparing the Ingredients

1. Wash all the vegetables thoroughly. 2. Cut the eggplant and carrots into bite-sized pieces. Snap the ends off the green beans. Cut the cherry tomatoes in halves or slice the regular tomatoes.

Cooking the Buckwheat

1. Rinse the buckwheat under cold water. 2. Bring a pot of water to a boil, add the buckwheat, and simmer for 15-20 minutes or until tender. Drain and set aside.

Roasting and Sautéing Vegetables

1. Preheat the oven to 200°C (392°F). 2. Arrange the eggplant, carrots, and any other roasting vegetables on a baking tray. Drizzle olive oil over them and toss to coat. Roast in the oven for 20-25 minutes or until tender and slightly caramelized. 3. Meanwhile, heat some olive oil in a sauté pan over medium heat. Add the green beans and sauté until tender but still crisp, about 5-7 minutes.

Assembling the Plate

1. In a serving dish, lay a bed of cooked buckwheat. 2. Arrange the roasted and sautéed vegetables attractively over the buckwheat. 3. Scatter slices of fresh mozzarella cheese on top. 4. Drizzle with balsamic glaze or reduction and a little olive oil.