Curried Corn, Zucchini And Bell Pepper Salad - cooking recipe

Ingredients

1/4 cup olive oil
2 tablespoons curry powder
2 cloves garlic, crushed
1/3 cup mayonnaise
1/3 cup sour cream or 1/3 cup Greek yogurt
2 tablespoons honey
1 tablespoon lemon juice
1 1/2 teaspoons salt
3/4 teaspoon pepper
2 large red bell peppers
5 large zucchini, quartered lengthwise
2 tablespoons olive oil
1 lb frozen corn, thawed
1/2 cup chopped red onion

Preparation

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 1/4 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 1/2 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).