Ingredients

4 medium carrots, peeled and cut into 1-inch lengths
1/2 of a large head of cauliflower, broken apart into bite-sized pieces
1/2 pound green beans, trimmed and cut into 2-inch lengths
1 large or 2 small zucchini and/or yellow crookneck squash, cut into bite-sized cubes
1/2 cup vegetable oil
1 tablespoon caraway seeds, lightly crushed
2/3 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper

Cooking Instructions

Bring a large pot of salted water to a boil over high heat. Have ready a large bowl filled with ice and cold water; this will be used for dunking the vegetables after they have cooked to quickly stop the cooking process and help the vegetables retain their bright color. Cook the caroots until just tender (about 2 minutes). Using a slotted spoon, transfer the carrots to the bowl of ice water. When completely cooled, remove the carrots from the ice water and transfer to paper towels to dry. Repeat these steps for the other vegetables, cooking the cauliflower and green beans for about 1-1/2 minutes each and the zucchini or yellow squash for about 30 seconds. When all of the vegetables are thoroughly cooled and dried, transfer them to a large mixing bowl.

In a small saucepan heat the oil and caraway seeds together over low heat for 4 to 5 minutes or until the oil is warm and fragrant with the scent of the caraway seeds. Remove from heat and allow the oil to cool slightly. In a bowl, whisk together the oil-caraway mixture, the white wine vinegar, the salt, and the crushed red pepper.

Pour the marinade over the vegetables and toss to coat the vegetables evenly. Cover the bowl with plastic wrap and chill up to three hours. Serve in an attractive, glass bowl.

Makes 8 to 10 servings

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recipe courtesy of elliemay.com