Ingredients

• 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

Instructions

1. 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.
2. *A fresh green chile, often called a pasilla; available at Latin American markets and many supermarkets.