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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is my favorite veggie recipe for a picnic or BBQ. It is simple, easy and very tasty. I hope you will give this a try and enjoy. I like the carrots with the tops instead of the baby bagged carrots...looks prettier. Ingredients:
chill: 2 to 6 hours |
1-1/2 pounds small carrots with tops, trimmed and peeled |
1 head cauliflower (1-3/4 to 2 pounds), cut into florets (about 6 cups) |
2 medium red sweet peppers, seeded and cut up |
3/4 cup salad oil |
1 tablespoon caraway seeds, crushed |
1 cup white wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper |
Directions:
1. 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.
2. 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.
3. 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.
4. To serve, drain vegetables, discarding marinade. Arrange vegetables on a serving platter.
5. substitute 12 ounces packaged peeled baby carrots (halved lengthwise, if large) for the small carrots with tops.
6. To tote to a potluck: or picnic or BBQ Cover vegetables on serving platter tightly with plastic wrap.
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