Spicy Bell Pepper Salad

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Caraway seeds
2 tablespoons	30ml	Olive oil (preferably extra-virgin)
1/2 teaspoon	2.5ml	Dried crushed red pepper
1		Red bell pepper - cut 1/3"-thk rings
1		Green bell pepper - cut 1/3"-thk rings
1		Yellow bell pepper - cut 1/3"-thk rings
1		Onion - cut 1/4"-thk rounds, (medium)
		Separated into rings
6		Strips lemon peel, yellow part only - (3"
2		Garlic cloves - thinly sliced
1/4 cup	36g / 1.3oz	Chopped fresh dill
1 tablespoon	15ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 saute until vegetables are crisp-tender, about 7 minutes.

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.

This recipe yields 4 servings.

Per serving: calories, 93; total fat, 7 g; saturated fat, 1 g; cholesterol, 0 mg.

Source:
Bon Appetit, June 1998

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