Recipe for Zucchini And Tomato Caviar


2 lb tomatoes
3 tablespoon olive oil (cut to 1tb)
2 cup shredded zucchini
1/2 cup chopped red bell pepper
1/4 cup chopped onion
1/4 cup minced gresh parsley
2 centiliter garlic, minced
1 tablespoon minced fresh basil or
1/4 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
1 1/2 teaspoon worcestershire sauce
2 tablespoon fresh lemon juice
1 pita bread, cut into wedges, toaste; d


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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