Zucchini and Tomato Caviar

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. 1

   Bring a large pot of water to boil.

2. 2

   Add tomatoes and blanch 20 seconds.

3. 3

   Drain.

4. 4

   Peel, seed and chop tomatoes.

5. 5

   Heat oil in a heavy large skillet over medium-high heat.

6. 6

   Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and sauté 3 minutes.

7. 7

   Stir in tomatoes, Worcestershire and lemon peel.

8. 8

   Season to taste with salt and pepper.

9. 9

   Refrigerate until well chilled, at least 3 hours and up to 8 hours.

10. 10

    Drain off excess liquid.

11. 11

    Add lemon juice and toss gently.

12. 12

    Transfer to bowl.

13. 13

    Serve with toasted pita bread.