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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan, cook carrots, covered, 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 large saucepan, cook cauliflower, covered, 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 bell peppers in separate sealable plastic bags.
For marinade, combine oil and caraway seeds in a medium saucepan. Cook and stir 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 mixture, vinegar, salt and crushed red pepper.
Pour about 1/2 cup of the marinade over the carrots, about 1 cup of the marinade over the cauliflower and the remaining marinade over the peppers. Seal bags; turn to coat. Chill for 2 to 6 hours, turning bags often.
To serve, drain vegetables, discarding marinade. Arrange vegetables on a serving platter.