Mediterranean zucchini salad

Ingredients for 4 servings:

• 2 m large zucchini, approx. 300 g each
• 2 pointed peppers
• 200 g mushrooms
• 4 tbsp olive oil with herbs
• 1 tbsp herbal salt
• 3 tbsp Balsamic vinegar Bianco
• 1 tbsp parsley, chopped
• 1 tbsp basil, chopped
• some chili salt
• 2 tbsp olive oil with herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Tastes good both hot and cold

Wash the zucchini, halve it, and cut it into approximately 8 mm thick slices. Wash the bell peppers, halve it, remove the seeds, and cut it into pieces. Trim the mushrooms and halve or quarter them. Heat 4 tablespoons of oil in a pan and sauté the vegetables in batches. Sprinkle with herb salt, remove from the pan, and place in a bowl. Season with balsamic vinegar, parsley, basil, and chili salt. Drizzle with 2 tablespoons of olive oil and enjoy warm or cold.