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Zucchini and Tomato Caviar
2 lbs. tomatoes
3 tablespoons olive oil
2 cups shredded zucchini
1/2 cup chopped red bell peppers
1/4 cup chopped onions
1/4 cup minced fresh parsley
2 cloves garlic, minced
1 tablespoon minced fresh basil
1/2 teaspoon dried oregano, crumbled
1 1/2 teaspoons worcestershire
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
pita bread, cut into wedges, toasted
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.
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