A nice colorful sides dish great with grilled chicken. Servings: 8
‹ Back to Side Dishes
• 1 tablespoon 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 chili,* 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
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 and serve at room temperature.
* The heat in fresh poblano chilies can vary greatly; you may want to use more than one in this dish if your peppers are not too hot.
