Warm Zucchini Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 fresh or dried small bunch Basil
  • 1 minced clove Garlic
  • 1 Mushrooms
  • 1 Tomatoes (red and yellow cherry tomatoes or regular-1 large or 5-6 cherry tomatoes
  • 1 Zucchini-4, small

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Red peppers
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on vikalinka.com

Description

Ingredients

• Zucchini-4 small
• Grilled Red Peppers (prepared from a jar or your own. Recipe here) 1 or 2 large
• Tomatoes (red and yellow cherry tomatoes or regular)-1 large or 5-6 cherry tomatoes
• Marinated mushrooms(Italian anipasti or saute your own)-1/2 jar
• Garlic (minced)- 1 clove
• Basil (fresh or dried)-a small bunch
• Balsamic Vinegar- 1 tbsp.
• Olive Oil- 1 tbsp for cooking zucchini
• Salt and Pepper to taste

Directions

• Slice your zucchini ¼ thick , sprinkle them with salt and pan fry them in a tablespoon of olive oil on medium heat-2-3 minutes on each side until golden. Alternatively you can broil them in the oven for 2-3 minutes on each side.
• Remove your zucchini from the pan and put them in the salad bowl, squeeze 1 garlic clove directly on them 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 your 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.