Tricolor Vegetable Saute with Cumin Seeds and Oregano

• 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

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add next 5 ingredients; saute until vegetables are slightly softened, about 5 minutes.
3. Add zucchini and oregano; saute until zucchini is crisp-tender, about 5 minutes longer.
4. Season with salt and pepper.
5. Cool to room temperature.
6. *A fresh green chile, often called a pasilla; available at Latin American markets and many supermarkets.

olive oil, red onion, red bell pepper, yellow bell pepper, poblano chile, cumin seeds, zucchini, fresh oregano

Taken from www.epicurious.com/recipes/food/views/tricolor-vegetable-saute-with-cumin-seeds-and-oregano-109801 (may not work)