Warm Wild Mushroom Salad

1 green zucchini

1 red bell pepper

4 tbsp (60 mL) vegetable oil

½ cup (125 mL) oyster mushrooms

½ cup (125 mL) portobello mushrooms, gilled and thinly sliced

½ cup (125 mL) button mushrooms, sliced

2 tbsp (30 mL) red onion, sliced thin

1 tbsp (15 mL) chopped garlic

¼ cup (60 mL) balsamic reduction

¼ cup (60 mL) goat cheese

spring mix

salt and pepper

sesame seeds

Slice zucchini lengthwise in half-inch thick strips. Cut red peppers in half. Season and oil both the peppers and zucchini and grill, just enough to leave marks on the vegetables. Once grilled, slice into long strips.  Heat a small amount of vegetable oil in a pan. Once hot, sauté onions, along with all of the mushrooms. Add grilled vegetables and garlic.  Add balsamic reduction and toss, ensuring balsamic coats entire salad. Season with salt and pepper to taste. Pile warm mushroom salad over a bed of spring mix and top with goat cheese and sesame seeds for garnish. Serves two.