| 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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