|
| Home
-> [Appetizers, Dips & Spreads, Tomatoes, Vegetables, Zucchini] -> [Zucchini and tomato caviar Recipe] |
| |
| |
Zucchini and tomato caviar
|
| Artist: |
_ |
| Categories: |
Appetizers, Dips & Spreads, Tomatoes, Vegetables, Zucchini |
| Yield: |
1 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 2
| lbs | Tomatoes | | 3
| tbsp | Olive oil (cut to 1Tb) | | 2
| cup | Shredded zucchini | | 1/2
| cup | Chopped red bell pepper | | 1/4
| cup | Chopped onion | | 1/4
| cup | Minced gresh parsley | | 2
| cl | Garlic, minced | | 1
| tbsp | Minced fresh basil OR | | 1/4
| tsp | Dried basil, crumbled | | 1/2
| tsp | Dried oregano, crumbled | | 1 1/2
| tsp | Worcestershire sauce | | 2
| tbsp | Fresh lemon juice | | | Pita bread, cut into wedges | | | -toasted |
|
Procedures:
| 1 | Bring large pot of water to boil. | | 2 | Add tomatoes and blanch 20 seconds. | | 3 | Drain. | | 4 | Peel, seed and chop. | | 5 | Heat oil in heavy large skillet over medium-high heat. | | 6 | Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano; saute 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 from zucchini mixture. | | 11 | Add lemon juice to zucchini mixture and toss gently. | | 12 | Transfer to bowl. | | 13 | Serve with toasted pita bread. | | 14 | Makes about 3 cups. |
|
|
|
| |
| |
| |
|
|
|
|
|
|