This side dish makes good use of the yield from your late-summer garden. Serve hot or cold. 6 servings.
- 3 medium zucchini (7 to 8 inches) or 5 small ones
- (4 to 5 inches); yellow squash may be substituted
- 1 tablespoon olive oil
- 1 bell pepper seeded and cut into strips
- 6 trimmed, thinly sliced green onions, tops included
- 2 cloves garlic, chopped
- 2 medium tomatoes, chopped
- 1 teaspoon toasted cumin seeds, ground
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- Wash and thinly slice squash; set aside. Prepare all other vegetables; set aside.
- To toast cumin seeds: Heat a heavy skillet over low heat. Add the cumin seeds and shake the skillet periodically. After about 5 minutes, about the time the toasting smell is noticeable, take the skillet off the heat. Pour the seeds into a mortar and allow to cool.
- Heat a non-stick skillet or wok over medium heat. Add oil. When the oil is very hot, add peppers, onions, and garlic. Cook for 2 minutes, stirring constantly. Add zucchini and tomatoes and cook for 5 minutes more.
- Grind cool cumin seeds with pestle or use a spice grinder.
- Remove vegetable mixture from skillet to serving dish, sprinkle with ground cumin, salt, and pepper.