Zucchini And Tomato Caviar Recipe

Step 1

Bring large pot of water to boil. Add tomatoes and blanch 20 seconds.

Step 2

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.

Step 3

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.

Step 4

Add lemon juice to zucchini mixture and toss gently. Transfer to bowl.

Step 5

Serve with toasted pita bread. Makes about 3 cups.

Things You'll Need

  • 2lb Tomatoes
  • 3tb Olive oil (cut to 1Tb)
  • 2c Shredded zucchini
  • 1/2c Chopped red bell pepper
  • 1/4c Chopped onion
  • 1/4c Minced gresh parsley
  • 2cl Garlic, minced
  • 1tb Minced fresh basil OR
  • 1/4ts Dried basil, crumbled
  • 1/2ts Dried oregano, crumbled
  • 1 1/2ts Worcestershire sauce
  • 2tb Fresh lemon juice
  • Pita bread, cut into wedges,
  • -toasted

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