Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

TRICOLOR VEGE SAUTE W/ CUMIN & OREGANO




Source of Recipe


Bon Appétit


List of 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

Recipe



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.
*A fresh green chile, often called a pasilla; available at Latin American markets and many supermarkets.



Makes 8 servings.