Zucchini and Tomato Caviar

Malriah's Note:

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

• Total Time: 3 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs 30 mins

Ingredients:

Servings: 4

• 2 lbs tomatoes
• 3 tablespoons olive oil
• 2 cups shredded zucchini
• ½ cup chopped red bell pepper
• ¼ cup chopped onion
• ¼ cup minced fresh parsley
• 2 cloves garlic , minced
• 1 tablespoon minced fresh basil
• ½ teaspoon dried oregano , crumbled
• 1 ½ 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.