3 large zucchinis ( julienned )
3 large carrots ( peeled and julienned)
3 red roasted red bell pepper (chopped )
8 ounces fresh mushroom ( thinly sliced )
3/4 cups frozen corn kernels
1 cups of stuffed green Spanish olives ( sliced )
1 bunch of fresh dill (chopped )
3 tbsp of mayonnaise
3 tbsp of plain yogurt
juice of 1 lemon
1 tsp of granulated sugar
2 cloves of minced garlic
1 tbsp of dried mint
3 tbsp of olive oil, salt
Saute zucchini, carrot and mushroom separately with 2 tbsp of olive oil. When they are cooled, take them in large mixing bowl. Add bell pepper, corn and green olives into the bowl.
Whisk the sauce ingredients in another mixing bowl. Stir in with sauteed vegetable. Take it in a serving bowl. Refrigerate until it is served.