Place the mushroom slices and bell pepper strips in an 8-inch (20 cm) glass baking dish.
In a small saucepan, bring the remaining ingredients to a boil, except the bay leaf, lemon zest and oil. Simmer for 5 minutes. Strain the hot marinade over the vegetables, then add the bay leaf and zest. Cover with plastic wrap. Let marinate for 4 hours in the refrigerator. Drain the vegetables and discard the marinade.
Transfer to a bowl, drizzle with the oil and stir to coat. Leave at room temperature for 30 minutes before serving.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.