Preheat the oven to 425⁰F /220 ⁰C.
Prepare the vegetables: cube the vegetables, considering the time it takes to cook them: larger chunks for fast-roasting items, and smaller chunks for longer-roasting stuff.
Prepare the dressing by combining lemon juice, olive oil, pressed garlic, salt, and pepper. Coat the vegetables with the dressing, and sprinkle with rosemary leaves. Toss everything well. Place in a baking sheet, cover with foil, and bake for about 15 minutes. Remove foil, and bake for another 5 minutes to get the crust. Check the vegetables on readiness, and adjust cooking time and temperature if needed.
Prepare the buckwheat patties: combine all the ingredients but bread crumbs, and mix well. Make patties. If desired, roll them in the bread crumbs. We like to use Panco. Fry in olive oil on medium high heat for about 4 minutes on each side.
Make ahead: the uncooked patties could be frozen in an air-tight bag for up to 3 months.
Prepare the cilantro sauce: process all the ingredients in a food processor. Adjust the flavors by adding salt and pepper.