Zucchini and 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.

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