Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2      teaspoons  caraway seeds
  2        tablespoons  olive oil -- (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
                        inch strips lemon peel --  
                        (yellow part only)
  2                     garlic cloves -- thinly sliced
     1/4           cup  chopped fresh dill
  1         tablespoon  fresh lemon juice

Preparation:

Stir caraway seeds in large nonstick skillet over medium heat until fragrant, about 1 minute. Stir in oil and crushed red pepper. Add all bell peppers, onion, lemon peel and garlic. Increase heat to medium-high and sautee until vegetables are crisp but tender, about 7 minutes. Transfer pepper mixture to large bowl. Mix in dill. Cool. Can be made ahead and refrigerated up to this point. Bring to room temperature before completing next step. Remove lemon peel. Mix in lemon juice. Season with salt and pepper and serve.

Nutritional Information:

100 Calories (kcal); 7g Total Fat; (59% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium