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
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Preparation
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.