Zucchini and Bell Pepper and Curry Paste

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!