Tricolor Vegetable Sauté with Cumin Seeds and Oregano

Name: Tricolor Vegetable Sauté with Cumin Seeds and Oregano
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

By Lena Cederham BirnbaumPhotography by Mark Thomas

July 31, 2004

Recipe notes