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.

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.

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.

To serve, drain vegetables, discarding marinade. Arrange vegetables on a serving platter. Makes 12 servings.

*Note: If desired, substitute 12 ounces packaged peeled baby carrots (halved lengthwise, if large) for the small carrots with tops.

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