Zucchini & tomato caviar
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Tomatoes |
| 3 | tablespoons | Olive oil (cut to 1Tb) |
| 2 | cups | Shredded zucchini |
| ½ | cup | Chopped red bell pepper |
| ¼ | cup | Chopped onion |
| ¼ | cup | Minced gresh parsley |
| 2 | cloves | Garlic, minced |
| 1 | tablespoon | Minced fresh basil OR |
| ¼ | teaspoon | Dried basil, crumbled |
| ½ | teaspoon | Dried oregano, crumbled |
| 1½ | teaspoon | Worcestershire sauce |
| 2 | tablespoons | Fresh lemon juice |
| Pita bread, cut into wedges, toasted | ||
Directions
Bring large pot of water to boil. Add tomatoes and blanch 20 seconds.
Drain. Peel, seed and chop. Heat oil in heavy large skillet over medium-high heat. Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano; saute 3 minutes. Stir in tomatoes, Worcestershire and lemon peel. Season to taste with salt and pepper. Refrigerate until well chilled, at least 3 hours and up to 8 hours. Drain off excess liquid from zucchini mixture. Add lemon juice to zucchini mixture and toss gently. Transfer to bowl. Serve with toasted pita bread. Makes about 3 cups.