Tricolor Vegetable Sauté with Cumin Seeds and OreganoMark Thomas
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.
Recipe information
Yield
Makes 8 servings
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
Preparation
Step 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.
Step 2
*A fresh green chile, often called a pasilla; available at Latin American markets and many supermarkets.
