ZUCCHINI AND TOMATO CAVIAR

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Zucchini and Tomato Caviar image

A fresh and satisfying appetizer. Also good with crostini. Cook time includes refrigeration time. From Bon Appetit magazine.

Provided by Malriah

Categories     Vegetable

Time 3h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs tomatoes
3 tablespoons olive oil
2 cups shredded zucchini
1/2 cup chopped red bell pepper
1/4 cup chopped onion
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 sauce
1 teaspoon grated lemon, rind of
2 tablespoons fresh lemon juice
pita bread, cut into wedges,toasted

Steps:

  • 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 sauté 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.

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