Roasted Zucchini, Corn, and Buckwheat Salad {Mountain Picnic}

INGREDIENTS

• ½ cooked pearled buckwheat
• 1 cup water
• 1 small zucchini
• 1 ear of sweet corn
• 1 medium sweet pepper
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ½ teaspoon black pepper
• 1 ripe avocado, cubed
• Goat Cheese, optional
• Juice from 1 lime
• ¼ cup minced cilantro
• 2 teaspoons honey