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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 heat. Add
 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 gently. Transfer
 to bowl. Serve with toasted pita bread.