In a saucepan heat olive oil. Add peppers, bay leaf, mushrooms, salt, pepper and sauté 2-3 minutes. Add garlic and sauté a minute or until soft.
Add white wine and reduce by one-half.
Add vegetable stock, bring to a boil and reduce to a simmer for 5-minutes.
Add brussels sprouts, thyme and simmer 8-10 or until sprouts are tender.
Drain sprouts and reserve 1/2 cup of broth. Place sprouts in a large bowl, add lemon juice, zest, Asiago-Parmesan Cheese and toss. Season with salt and pepper to taste. Place Brussels Sprouts in warm bowls, add a little broth and serve.