Slice your zucchini 1/4" 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.