Vegetables with Olivada

• 1 can medium, pitted, black olives, drained
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 1 small clove garlic, coarsely chopped
• Salt and freshly ground black pepper
• 3 carrots, peeled and cut into 2 by 1/2-inch sticks
• 1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
• 1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces
• 1 cup cherry tomatoes

1. Place all ingredients, except the salt and pepper in the bowl of a food processor.
2. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary.
3. Season with salt and pepper, to taste.
4. Transfer the olivada to a small dipping bowl and place on a serving platter.
5. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada.
6. Serve.

black olives, lemon zest, lemon juice, extravirgin olive oil, parsley, clove garlic, salt, carrots, hothouse cucumber, fennel bulb, cherry tomatoes

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/vegetables-with-olivada-recipe.html (may not work)