Heat 1 tbsp. extra-virgin olive oil in a large nonstick skillet over high heat.
Sauté 1 large zucchini, sliced, sliced 1/3 inch thick on the bias, and 1 red bell pepper, sliced into ½-inch-thick strips, 5-6 minutes.
Stir in 2 tsps. Indian curry paste and ½ tsp. coarse salt.
Serve warm, cold, or room temperature.
Notes: ***Good with seared salmon!
Serving Size 4 servings