Spicy Bell Pepper Salad

Course : Vegetables
Serves: 4
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Ingredients:

1 1/2 teaspoons caraway seeds
2 tablespoons olive oil -- (extra-virgin)
1/2 teaspoon dried crushed red pepper
1 medium red bell pepper -- cut into 1/3- inch thick rings
1 medium green bell pepper -- cut into 1/3- inch thick rings
1 medium yellow bell pepper -- cut into 1/3- inch thick rings
1 medium onion -- cut into 1/4- inch thick rounds, separated into rings
3 pieces strips lemon peel -- (yellow part only)
2 cloves garlic -- thinly sliced
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
 

Preparation / Directions:

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


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