Zucchini and Tomato Caviar |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
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A fresh and satisfying appetizer. Also good with crostini. Cook time includes refrigeration time. From Bon Appetit magazine. Ingredients:
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 |
Directions:
1. Bring a large pot of water to boil.
2. Add tomatoes and blanch 20 seconds.
3. Drain.
4. Peel, seed and chop tomatoes.
5. Heat oil in a heavy large skillet over medium-high heat.
6. Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and sauté 3 minutes.
7. Stir in tomatoes, Worcestershire and lemon peel.
8. Season to taste with salt and pepper.
9. Refrigerate until well chilled, at least 3 hours and up to 8 hours.
10. Drain off excess liquid.
11. Add lemon juice and toss gently.
12. Transfer to bowl.
13. Serve with toasted pita bread.
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