Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

This cooked vegetable platter takes the spotlight at any gathering. For added color, use one red sweet pepper and one yellow or green sweet pepper in this easy recipe.

Source: Better Homes and Gardens


Recipe Summary test

45 mins
2 hrs
2 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

159 calories; fat 14g; saturated fat 2g; carbohydrates 7g; insoluble fiber 3g; protein 2g; vitamin a 3984.4IU; vitamin c 51.4mg; sodium 124mg; calcium 30.3mg; iron 0.7mg.