For a fast, flavorful side, try this saute of summer staples and store-bought curry.
Martha Stewart Living, June 2011
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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 (kalustyans.com)
1/2 teaspoon coarse salt
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.
Try pairing this dish with seared salmon.