Crushed red pepper, caraway and dill accent this simple and colorful salad.
Recipe information
Yield
Serves 4
Ingredients
1 1/2 teaspoons caraway seeds
2 tablespoons olive oil (preferably extra-virgin)
1/2 teaspoon 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 medium 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 cup chopped fresh dill
1 tablespoon fresh lemon juice
Preparation
Step 1
Stir caraway seeds in large nonstick skillet over medium heat until fragrant, about 1 minute. Stir in oil and crushed red pepper. Add all peppers, onion, lemon peel and garlic. Increase heat to medium-high and sauté until vegetables are crisp-tender, about 7 minutes.
Step 2
Transfer pepper mixture to large bowl. Mix in dill. Cool. (Can be made 2 hours ahead. Let stand at room temperature.) Remove lemon peel. Mix in lemon juice. Season with salt and pepper and serve.
Nutrition Per Serving
Per Serving: calories
93; total fat
7 g; saturated fat
1 g; cholesterol
0 mg.
#### Nutritional analysis provided by Bon Appétit
