Side Pannel
Zucchini and Tomato Caviar
Zucchini and Tomato Caviar
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Dips, Appetizers
Ingredients List
- 2 lb Tomatoes
- 3 tb Olive oil (cut to 1Tb)
- 2 c Shredded zucchini
- 1/2 c Chopped red bell pepper
- 1/4 c Chopped onion
- 1/4 c Minced gresh parsley
- 2 cl Garlic, minced
- 1 tb Minced fresh basil OR
- 1/4 ts Dried basil, crumbled
- 1/2 ts Dried oregano, crumbled
- 1 1/2 ts Worcestershire sauce
- 2 tb 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.
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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