Sautéed Mushrooms Zucchini & Tomatoes in Lettuce Wraps & on Avocado Wheat & Rye Sourdough Toast

Another vegetable filled recipe for your taste buds to enjoy. This one has absolutely no diary. Feel free to try it out then come back and give it your review.

INGREDIENTS

1 Tray of chestnut mushrooms,
1 Large zucchini,
2 Large tomatoes,
3 Strands of spring onions.
Seasoned with dried rosemary, thyme, basil, salt, black pepper to taste. You can also fresh parsley as a garnish.

METHOD

Step 1 – Wash with clean water then slice up all the vegetables as seen in the photo gallery.

Step 2 – Heat up your pan with a table spoon of vegetable oil and once hot, place seasonings plus salt and black pepper on the oil and let it simmer.

Step 3 – Add the sliced mushrooms to the pan with some spring onions and mix with the seasonings. Stir and cook the mushrooms down until they are very dark and most of the water it releases is dried up.

Step 4 – Add the sliced zucchini and tomatoes into the pan. Mix with the mushroom and its sauce.

Step 5 – Add more salt, black pepper, or other seasonings .

Step 6 – Toast sourdough slices of bread, add butter or you choice of jam then add sliced avocado to it.

Step 7 – Place toast on the plate, add some sautéed vegetables on the side and on the top of the avocado, then add some lettuce on the side as well to fill and wrap.