Summer Garden Vegetable Medley

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Summer Garden Vegetable Medley

 

3 medium zucchini or 5 small

1 tablespoon olive oil

1 bell pepper or any pepper variety, seeded, cut into strips

6 trimmed, thinly sliced green onions with tops included

2 cloves garlic, chopped

2 medium tomatoes, chopped

1 teaspoon toasted cumin seeds, ground

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

Wash and thinly slice squash and set aside. Prepare all other vegetables and

set aside.

To toast cumin seeds. Heat a heavy skillet over low heat. Add the cumin seeds

and shake the skillet periodically. When their aroma begins to be noticed, after

about 5 minutes, remove the skillet from the heat. Pour seeds into a mortar,

allow to cool then grind. Or use a spice grinder.

Heat a non-stick skillet or wok over medium heat. Add oil. When oil is very hot,

add peppers, onions and garlic. Cook for 2 minutes, stirring constantly. Add

zucchini and tomatoes and continue cooking for 5 minutes.

Sprinkle with ground cumin, salt and pepper, stir. Serve hot or cold. Makes 6

servings.

 

 

 

 

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