Rinse the buckwheat and boil until complete cooking, adding a tablespoon of lemon juice.

Prepare vegetables for roasting - clean out the pulp and place it separately in a frying pan.

Finely chopped onion, garlic, pulp of vegetables ( tomatoes, zucchini and pepper) fry together with the mushrooms on low heat. Add salt and sugar. Mix with buckwheat and filled with vegetables *Poppet*, put them bake in the oven for 20 minutes. Vegetable casserole sprinkle with herbs and nuts.

For a large pie of stacked layers, buckwheat, vegetables and mushrooms and put bake in the oven for 20 minutes. Sprinkle with herbs and nuts.

For dessert, for a good mood, drink a Cup of tea - taste of summer. Any tea will add a thawed berry mixture. And remember that summer days are not far off.