Buckwheat with vegetables in the oven

First of all, peel all the necessary vegetables and rinse them. Cut the zucchini, onions and carrots into small cubes. Before baking, I advise you to lightly fry them for a brighter aroma.

Pour 10-15 g of vegetable oil into a frying pan, add onions, carrots and zucchini, fry the vegetables for 2-3 minutes until a pleasant aroma appears. Stir occasionally to ensure the cubes cook evenly.

Peel the sweet red pepper from the seeds and cut it into cubes. Chop ripe juicy tomatoes in the same way.

Grease a baking dish with the remaining vegetable oil, lay out all the vegetables - raw and fried, level them.

Place the well-washed buckwheat on a sieve to drain all the water, then pour the cereal into the mold with the vegetables.

Pour clean warm water into the mold, add salt and ground black pepper to taste. Place in the oven to bake.

Bake buckwheat with vegetables in the oven for 35-40 minutes at 180°C. The porridge will be completely cooked, the vegetables will be cooked to perfection, and the dish will be very tasty and aromatic.

Serve the finished buckwheat baked with vegetables in the oven. There is nothing superfluous here. All components harmoniously complement each other. Buckwheat turns into a delicious dish.
Enjoy your meal!