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. Makes 12 servings.
5. To tote to a potluck: Cover vegetables on serving platter tightly with plastic wrap.
