| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers, Vegetables, Dips | 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 |
| Pita bread, cut into wedges, toasted |
INSTRUCTIONS
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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