-1 1/2 t. caraway seeds
-2 T. extra-virgin olive oil
-1/2 t. dried crushed red pepper
-1 red bell pepper*, cut into 1/3-inch-thick rings
-1 green bell pepper*, cut into 1/3-inch-thick rings
-1 yellow bell pepper*, cut into 1/3-inch-thick rings
-1 med. onion, cut into 1/4-inch-thick rounds,
separated into rings
-6 3 x 1/2-inch strips lemon peel (yellow part only)
-2 garlic cloves, thinly sliced
-1/4 c. chopped fresh dill
-1 T. fresh lemon juice
*Any color bell peppers can be used really. The various colors
just make the salad more colorful.
Stir caraway seeds in large nonstick skillet over medium heat
until fragrant, about 1 minute. Stir in oil and crushed red
Add all peppers, onion, lemon peel and garlic. Increase heat to
medium-high and sauté until vegetables are crisp-tender,
about 7 minutes.
Transfer pepper mixture to large bowl. Mix in dill. Cool.
Remove lemon peel. Mix in lemon juice. Season with salt and
pepper and serve. Enjoy!
Adapted from Bon Appétit, 6/98, on epicurious.com