Zucchini & Tomato Caviar Recipe
Yield: 1 ServingsRecipe by luhu.jp
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 centiliter: 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
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.
Source from luhu.jp
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.
Source from luhu.jp