Tricolor Vegetable Sauté with Cumin Seeds and Oregano

Ingredients for Tricolor Vegetable Sauté with Cumin Seeds and Oregano

• 2 tablespoons olive oil

• 1 red onion, halved, sliced

• 1 large red pepper, cut into 1/3-inch-wide strips

• 1 large yellow pepper, cut into 1/3-inch-wide strips

• 1 large poblano chilli,* seeded, cut into 1/3-inch-wide strips

• 1 tablespoon cumin seeds

• 4 medium courgette (about 450g ), trimmed, cut on sharp diagonal into 1/3-inch-thick slices

• 2 tablespoons chopped fresh oregano

How to make Tricolor Vegetable Sauté with Cumin Seeds and Oregano

Heat oil in large nonstick skillet over medium-high heat. Add next 5 ingredients; sauté until vegetables are slightly softened, about 5 minutes. Add courgette and oregano; sauté until courgette is crisp-tender, about 5 minutes longer. Season with salt and pepper. Cool to room temperature.

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

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.