Melange of Winter Vegetables

• 2 sweet red peppers, about 1 1/4 pounds
• 1 zucchini, about 1 1/4 pounds
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 whole clove garlic, unpeeled and crushed

1. Cut the peppers in half; discard the cores and veins.
2. Cut the peppers into quarters, and cut the quarters into thin strips.
3. There should be about 4 cups.
4. Set aside.
5. Trim off the ends of the zucchini.
6. Cut the zucchini crosswise into thirds, and then cut each third into very thin strips.
7. There should be about 4 cups.
8. Set aside.
9. Heat the butter and oil in a large, nonstick frying pan and add the peppers and zucchini.
10. Sprinkle with cumin, salt and pepper.
11. Add the garlic and cook about 2 minutes, or until vegetables are crisp-tender.
12. Spoon onto a warm serving dish and serve immediately.

sweet red peppers, zucchini, butter, olive oil, ground cumin, salt, freshly ground pepper, clove garlic

Taken from cooking.nytimes.com/recipes/2668 (may not work)