Zucchini And Tomato Caviar

• 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

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 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.
11. Add lemon juice and toss gently.
12. Transfer to bowl.
13. Serve with toasted pita bread.

tomatoes, olive oil, zucchini, red bell pepper, onion, parsley, garlic, fresh basil, oregano, worcestershire sauce, grated lemon, lemon juice, pita bread

Taken from www.food.com/recipe/zucchini-and-tomato-caviar-54163 (may not work)