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.
Makes 8 servings.
- 2tablespoons olive oil
- 1red onion, halved, sliced
- 1large red bell pepper, cut into1/3-inch-wide strips
- 1large yellow bell pepper, cut into 1/3-inch-wide strips
- 1large poblano chile,* seeded, cut into 1/3-inch-wide strips
- 1tablespoon cumin seeds
- 4medium zucchini (about 1 pound), trimmed, cut on sharp diagonal into 1/3-inch-thick slices
- 2tablespoons chopped fresh oregano
DIRECTIONS 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.
*A fresh green chile, often called a pasilla; available at Latin American markets and many supermarkets.