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Tricolor Vegetable Sauté with Cumin Seeds and Oregano

Name: Tricolor Vegetable Sauté with Cumin Seeds and Oregano
Ingredients: 2 tablespoons olive oil; 1 red onion, halved, sliced; 1 large red bell pepper, cut into 1/3-inch-wide strips; 1 large yellow bell pepper, cut into 1/3-inch-wide strips; 1 large poblano chile,* seeded, cut into 1/3-inch-wide strips; 1 tablespoon cumin seeds; 4 medium zucchini (about 1 pound), trimmed, cut on sharp diagonal into 1/3-inch-thick slices; 2 tablespoons chopped fresh oregano

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat oil in large nonstick skillet over medium-high heat. Add next 5 ingredients; sauté until vegetables are slightly softened, about 5 minutes. Add zucchini and oregano; sauté until zucchini is crisp-tender, about 5 minutes longer. Season with salt and pepper. Cool to room temperature.
2.
*A fresh green chile, often called a pasilla; available at Latin American markets and many supermarkets.

Recipes sourced from Epicurious.com.

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