Zucchini, mushroom, and tomato salad with balsamic dressing

Ingredients for 2 servings:

• 250 g mushrooms
• 1 small zucchini
• 8 small tomatoes
• e.g. olive oil
• 1 small garlic clove(s)
• n. B. Balsamic vinegar, dark
• 3 sprigs of basil
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes

Quarter the mushrooms and tomatoes, slice the zucchini as thinly as possible. Finely chop the garlic clove. Heat a pan and fry the mushrooms in olive oil until lightly browned. Then add the zucchini slices and garlic and fry briefly (!). Deglaze everything with balsamic vinegar and simmer briefly. Place the mushroom and zucchini mixture in a bowl, season with salt and pepper, and cover for about 5 minutes to allow the mixture to marinate. Then add the tomatoes and chopped basil and serve. I personally like to eat the salad while it’s still a little warm, but you can also eat it cold. Always add the tomatoes just before serving, as otherwise they get mushy. If you like, you can also coarsely grate cheese over the top. This also goes very well.