Summary

Ingredients

• 2 small zucchini, (approx. 300g)
• 125 g oyster mushrooms
• 1 bell pepper (s), yellow
• 3 stalk / s thyme, fresher
• 4 tablespoon olive oil, extra virgin
• 1 lemon (s), the juice
• 1 tablespoon balsamic vinegar, good quality
• Salt and pepper, from the mill
• some wine, white, dry

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Instructions

1. Clean and wash the zucchini and cut lengthways into thin slices. Clean, wash, pat dry the oyster mushrooms and cut into diamonds. Clean, wash and finely dice the peppers. Wash the thyme, shake dry and pluck the leaves from the stems.
2. Heat the olive oil in a pan and fry the mushrooms until crispy while turning. Add the peppers and sauté briefly. Deglaze with lemon juice, balsamic vinegar and approx. 2 tablespoons of white wine and simmer for 1-2 minutes. Season well with salt, pepper and thyme.
3. Spread the zucchini, mushrooms and peppers on 4 plates and pour the lukewarm vinaigrette over them. Serve immediately.
4. There is also a crispy ciabatta or baguette.