Tricolor Vegetable Sauté with Cumin Seeds and Oregano
A colorful medley of bell peppers, poblano chile, zucchini and red onion sautéed with aromatic cumin seeds and fresh oregano. This vibrant side dish combines Mexican and Mediterranean flavors.
6 servings
10 min
Ingredients
- •2 tablespoons olive oil
- •1 whole red onion
- •1 large red bell pepper
- •1 large yellow bell pepper
- •1 large poblano chile
- •1 tablespoon cumin seeds
- •4 medium zucchini
- •2 tablespoons fresh oregano
Cooking Instructions
- 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.
10 min
- 2.
*A fresh green chile, often called a pasilla; available at Latin American markets and many supermarkets.
