Ingredients
1 tablespoon extra-virgin olive oil
1 large zucchini, sliced 1/3 inch thick on the bias
1 red bell pepper, sliced into 1/2-inch-thick strips
2 teaspoons Indian curry paste
1/2 teaspoon coarse salt
Preparation
Heat olive oil in a large nonstick skillet over high heat. Saute zucchini and bell pepper until tender, 5 to 6 minutes. Stir in curry paste and salt. Serve warm, cold, or at room temperature.
