- In a covered medium saucepan, cook carrots in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. In a covered large saucepan, cook cauliflower in a small amount of boiling water about 3 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. Place carrots, cauliflower, and sweet peppers in separate resealable plastic bags.
- For dressing, in a small saucepan, combine oil and crushed caraway seeds; cook over low heat for 4 to 5 minutes or until oil is warm and slightly fragrant. Cool slightly. In a large glass measure, whisk together the oil-caraway seed mixture, wine vinegar, salt, and crushed red pepper.
- Pour about 1/2 cup of the dressing over carrots. Pour about 1 cup of the dressing over cauliflower. Pour remaining dressing over sweet peppers. Seal bags; turn to coat. Refrigerate for at least 2 hours or up to 6 hours, turning bags occasionally.
- To serve, drain vegetables, discarding marinade. Arrange vegetables on a serving platter. Makes 12 servings.
From the Test Kitchen
If desired, substitute 12 ounces packaged peeled baby carrots (halved lengthwise, if large) for the small carrots with tops.
To tote to a potluck:
Cover vegetables on serving platter tightly with plastic wrap.
Nutrition Facts (Caraway Veggies)
- Per serving:
- 159 kcal ,
- 14 g fat
- (2 g sat. fat ,
- 0 mg chol. ,
- 124 mg sodium ,
- 7 g carb. ,
- 3 g fiber ,
- 2 g pro.