Zucchini with warm mushroom-pepper vinaigrette

Name: Zucchini with warm mushroom-pepper vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 small zucchini (about 300 g); 125 g Oyster mushrooms; 1 (approx. 125 g) small yellow pepper; 3 Stem(s) fresh thyme; 3-4 Tbsp Olive oil; 7-10 Tbsp Juice of 1 lemon; 1 TABLESPOON Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 small zucchini (about 300 g)
125 g Oyster mushrooms
1 (approx. 125 g) small yellow pepper
3 Stem(s) fresh thyme
3-4 Tbsp Olive oil
7-10 Tbsp Juice of 1 lemon
1 TABLESPOON Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean and wash the zucchini and cut them lengthwise into thin slices with a peeler. Clean the oyster mushrooms and cut them into rhombs. Clean, wash and finely dice the peppers. Wash thyme, dab dry and pluck the leaves from the stems.
2
Heat the olive oil in a pan and fry the mushrooms until crisp, turning them over. Towards the end of the frying time, add the paprika and braise. Deglaze with lemon juice, balsamic vinegar and about two tablespoons of water.
3
Simmer for one minute and season with salt, pepper and thyme. Arrange the zucchini slices on four plates and pour the lukewarm vegetable vinaigrette over them. Serve immediately.