Zucchini and tomato caviar Recipe

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Zucchini and tomato caviar

Artist:	_	Yield:	1
Categories:	Appetizers, Dips & Spreads, Tomatoes, Vegetables, Zucchini	Rating:	0
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Ingredients:

2	lbs	Tomatoes
3	tbsp	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	cl	Garlic, minced
1	tbsp	Minced fresh basil OR
1/4	tsp	Dried basil, crumbled
1/2	tsp	Dried oregano, crumbled
1 1/2	tsp	Worcestershire sauce
2	tbsp	Fresh lemon juice
		Pita bread, cut into wedges
		-toasted

Procedures:

1	Bring large pot of water to boil.
2	Add tomatoes and blanch 20 seconds.
3	Drain.
4	Peel, seed and chop.
5	Heat oil in heavy large skillet over medium-high heat.
6	Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano; saute 3 minutes.
7	Stir in tomatoes, worcestershire and lemon peel.
8	Season to taste with salt and pepper.
9	Refrigerate until well chilled, at least 3 hours and up to 8 hours.
10	Drain off excess liquid from zucchini mixture.
11	Add lemon juice to zucchini mixture and toss gently.
12	Transfer to bowl.
13	Serve with toasted pita bread.
14	Makes about 3 cups.