Tricolor Vegetable Sauté With Cumin Seeds And Oregano
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Heat oil in large nonstick skillet over medium-high heat
2
Add next 5 ingredients; sauté until vegetables are slightly softened, about 5 minutes
3
Add zucchini and oregano; sauté until zucchini is crisp-tender, about 5 minutes longer
4
Season with salt and pepper
5
Cool to room temperature
6
Heat oil in large nonstick skillet over medium-high heat
7
Add next 5 ingredients; sauté until vegetables are slightly softened, about 5 minutes
8
Add zucchini and oregano; sauté until zucchini is crisp-tender, about 5 minutes longer
9
Season with salt and pepper
10
Cool to room temperature
11
*A fresh green chile, often called a pasilla; available at Latin American markets and many supermarkets
12
*A fresh green chile, often called a pasilla; available at Latin American markets and many supermarkets