Ingredients
1 1/2 tsp. caraway seeds
2 tbsp. olive oil (preferably extra-virgin)
1/2 tsp. 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 tbsp. fresh lemon juice
Combine caraway seeds in nonstick skillet. Heat for one minute, until fragrant. Next, mix in crushed red pepper and oil. Place all peppers, onion, lemon peel and garlic in skillet while increasing heat to sauté vegetables. Cook about seven minutes. Place mixture in larger bowl. Mix in dill. Squeeze in lemon juice (no peel). Salt and pepper to taste.
Serves 4.
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