Spicy Bell Pepper Salad

• 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

1. Stir caraway seeds in large nonstick skillet over medium heat until fragrant, about 1 minute.
2. Stir in oil and crushed red pepper.
3. Add all peppers, onion, lemon peel and garlic.
4. Increase heat to medium-high and saute until vegetables are crisp-tender, about 7 minutes.
5. Transfer pepper mixture to large bowl.
6. Mix in dill.
7. Cool.
8. (Can be made 2 hours ahead.
9. Let stand at room temperature.)
10. Remove lemon peel.
11. Mix in lemon juice.
12. Season with salt and pepper and serve.

caraway seeds, olive oil, red pepper, red bell pepper, green bell pepper, yellow bell pepper, onion, lemon, garlic, dill, lemon juice

Taken from www.epicurious.com/recipes/food/views/spicy-bell-pepper-salad-5417 (may not work)