Zucchini and Tomato Caviar

Zucchini and Tomato Caviar

2 lbs. tomatoes
3 tablespoons olive oil
2 cups shredded zucchini
1/2 cup chopped red bell peppers
1/4 cup chopped onions
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
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
pita bread, cut into wedges, toasted

Bring a large pot of water to boil. Add tomatoes and blanch 20
seconds. Drain. Peel, seed and chop tomatoes.

Heat oil in a heavy large skillet over medium-high heat. Add
zucchini, bell pepper, onion, parsley, garlic, basil and oregano and
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. Add lemon juice and toss gently. Transfer
to bowl. Serve with toasted pita bread.

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