Ingredients
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1/4 cup olive oil
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2 tablespoons curry powder
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2 cloves garlic, crushed
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1/3 cup mayonnaise
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1/3 cup sour cream or 1/3 cup Greek yogurt
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2 tablespoons honey
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1 tablespoon lemon juice
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1 1/2 teaspoons salt
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3/4 teaspoon pepper
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5 large zucchini, quartered lengthwise
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2 tablespoons olive oil
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1 lb frozen corn, thawed
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1/2 cup chopped red onion
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2 large red bell peppers
Instructions
- Combine oil, curry powder and garlic in small skillet.
- Stir over medium-low heat until fragrant, about 5 minutes.
- Cool completely; discard garlic.
- Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.
- Stir in curry mixture (can be prepared 1 day ahead).
- Grill or bbq peppers until charred and blackened on all sides.
- Put into a plastic bag, close, and steam for 10 minutes.
- Peel and seed.
- Cut into ¼ inch wide strips.
- Brush zucchini with 2 tblsps olive oil.
- Grill or bbq until brown and tender, about 4 minutes per side.
- Cool slightly.
- Cut into ½ inch pieces.
- Boil corn until tender, drain well.
- Place corn, peppers, zucchini and onion in large bowl.
- Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).