Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 4 zucchini (small)
  • 1-2 grilled red peppers (from a jar )
  • 5-6 cherry tomatoes (red and yellow)
  • 80g/1/2 cup Italian marinated mushrooms (Italian antipasti )
  • 1 clove garlic, crushed
  • 5-6 leaves basil (fresh or 1 tsp dried)
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste

Instruction

  • Slice the zucchini 1/4 inch thick , sprinkle them with salt and pan fry them in olive oil on medium heat for 2-3 minutes on each side until golden. Alternatively you can broil them in the oven for 2-3 minutes on each side. (If using zucchini raw, slice them as thinly as possible lengthwise using a mandoline or a sharp knife.)
  • Remove the zucchini from the pan and put them in the salad bowl, squeeze 1 garlic clove directly over the zucchinem and tear a few basil leaves into the salad bowl to allow warm zucchini absorb the flavours.
  • Slice grilled peppers and tomatoes and add them to the bowl.
  • Mix in the mushrooms, drizzle a tablespoon of balsamic vinegar, mix everything carefully taking care not to mash up your delicate vegetables. Taste and add more salt and pepper if needed.