Personalized Chef Aprons and More!
Bring a large pot of water to boil. Add tomatoes
and blanch 20
seconds. Drain. Peel, seed and chop tomatoes.
Heat oil in a heavy large skillet over medium-high
zucchini, bell pepper, onion, parsley, garlic, basil and oregano and
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. Add lemon juice and toss
to bowl. Serve with toasted pita bread.