Farmers Market Salad

3 T olive oil, divided
1 lb mushrooms, sliced
1 C zucchini, chopped
2 C fresh corn kernels, cut from the cob
2 C cooked brown rice
1 T fresh lemon juice
2 bell peppers of varying colors, diced
1/2 C fresh thyme leaves or 1 T dried
Salt and pepper to taste
2 beefsteak tomatoes, sliced
1/2 C arugula

Heat two tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Flip and cook about five minutes more, until other side is same color; set aside.  Sauté zucchini for about five minutes, adding additional olive oil to skillet if necessary. Turn off heat and add corn and rice; stir to combine. Cook for an additional three to five minutes to warm ingredients.  Drizzle with remaining olive oil and lemon juice and gently stir in bell pepper and thyme; season with salt and pepper. Arrange tomatoes and arugula on a plate; pour on rice mixture and top with mushrooms.  May be served warm or cold.