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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

Description

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. As Pictured, I Paired This Up With Seafood

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