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