ZUCCHINI AND TOMATO CAVIAR
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
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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