Zucchini in lukewarm mushroom vinaigrette

Ingredients for 4 servings:

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

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean and wash the zucchini, and cut lengthwise into thin slices. Clean and wash the oyster mushrooms, pat dry, and cut into diamond-shaped pieces. Clean, wash, and finely dice the bell peppers. Wash the thyme, shake dry, and pluck the leaves from the stems. Heat the olive oil in a pan and fry the mushrooms until crispy, turning occasionally. Add the bell peppers and sauté briefly. Deglaze with lemon juice, balsamic vinegar, and about 2 tablespoons of white wine, and simmer for 1-2 minutes. Season generously with salt, pepper, and thyme. Divide the zucchini, mushrooms, and bell peppers among 4 plates and drizzle with the lukewarm vinaigrette. Serve immediately with crusty ciabatta or baguette.