Tricolor Vegetable Saute With Cumin Seeds And Oreg... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The heat in fresh poblano chiles varies considerably; you may want to use more than one in this dish if they are not too hot. The sautéed vegetables can sit at room temperature for several hours before serving. Read more As pictured, I paired this up with Seafood Salad With Cilantro Dressing - Seafood Salad With Cilantro Dressing - and Mexican Rice - Mexican Rice . Enjoy. Recipe adapted from Bon Appétit. 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 |
Directions:
1. Heat oil in large nonstick skillet over medium-high heat.
2. Add next 5 ingredients; sauté until vegetables are slightly softened, about 5 minutes.
3. Add zucchini and oregano; sauté until zucchini is crisp-tender, about 5 minutes longer.
4. Season with salt and pepper.
5. Cool to room temperature.
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