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Zucchini & tomato caviar

Yield: 1 Servings

Ingredients:

• 2 lb Tomatoes
• 3 tb Olive oil (cut to 1Tb)
• 2 c Shredded zucchini
• 1/2 c Chopped red bell pepper
• 1/4 c Chopped onion
• 1/4 c Minced gresh parsley
• 2 cl Garlic minced
• 1 tb Minced fresh basil OR
• 1/4 ts Dried basil crumbled
• 1/2 ts Dried oregano crumbled
• 1 1/2 ts Worcestershire sauce
• 2 tb Fresh lemon juice

Instructions:

Pita bread cut into wedges -toasted Bring large pot of water to boil. Add tomatoes and blanch 20 seconds. Drain. Peel seed and chop. Heat oil in heavy large skillet over medium-high heat. Add zucchini bell pepper onion parsley garlic basil and oregano; 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 from zucchini mixture. Add lemon juice to zucchini mixture and toss gently. Transfer to bowl. Serve with toasted pita bread. Makes about 3 cups.

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