Tricolor Vegetable Saute With Cumin Seeds And Oregano
From lunasea 16 years ago
- 10 minutes to make
- Serves 8
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. Read more As pictured, I paired this up with Seafood Salad With Cilantro Dressing - Seafood Salad With Cilantro Dressing - and Mexican Rice - Mexican Rice . Enjoy. Recipe adapted from Bon Appétit. See less
Ingredients
- 2 tablespoons olive oil shopping list
- 1 red onion, halved, sliced shopping list
- 1 large red bell pepper, cut into 1/3-inch-wide strips shopping list
- 1 large yellow bell pepper, cut into 1/3-inch-wide strips shopping list
- 1 large poblano chile,* seeded, cut into 1/3-inch-wide strips shopping list
- 1 tablespoon cumin seeds shopping list
- 4 medium zucchini (about 1 pound), trimmed, cut on sharp diagonal into 1/3-inch-thick slices shopping list
- 2 tablespoons chopped fresh oregano shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
Great post! Easy and flavorful!
cakelady
in Murray loved it
-
Sounds great!
gingerlea
in Tampa loved it
-
Lovely. Thanks Lunney.
jenniferbyrdez
in kenner loved it
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "