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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk together the yogurt, cilantro, red onion, lime zest, lime juice and vinegar. Season with salt. Cover and refrigerate until ready to use.

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  • Preheat a grill to high. In a large bowl, whisk together the EVOO and curry powder. Add the zucchini and bell peppers and toss to coat. Season with salt and toss again.

  • Grill the zucchini and peppers, flipping halfway through, until just charred but still firm, about 3 minutes per side. Transfer the grilled vegetables to a large baking sheet and let cool completely.

  • Cut the zucchini crosswise into 1-inch-thick pieces; cut the peppers into 1/4-inch-wide strips. Return the vegetables to the baking sheet; toss in the arugula and enough dressing to lightly coat. Season with salt. Transfer the salad to a platter and serve immediately with the remaining dressing on the side.

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