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Ingredientes
- 2 lb Tomatoes
- 3 Tbsp. Extra virgin olive oil (cut to 1Tb)
- 2 c. Shredded courgette
- 1/2 c. Minced red bell pepper
- 1/4 c. Minced onion
- 1/4 c. Chopped gresh parsley
- 2 cl Garlic, chopped
- 1 Tbsp. Chopped fresh basil Or possibly
- 1/4 tsp Dry basil, crumbled
- 1/2 tsp Dry oregano, crumbled
- 1 1/2 tsp Worcestershire sauce
- 2 Tbsp. Fresh lemon juice Pita bread, cut into wedges, toasted
Direcciones
- Bring large pot of water to boil. Add in tomatoes and blanch 20 seconds.
- Drain. Peel, seed and chop. Heat oil in heavy large skillet over medium-high heat. Add in courgette, bell pepper, onion, parsley, garlic, basil and oregano; saute/fry 3 min. Stir in tomatoes, Worcestershire and lemon peel. Season to taste with salt and pepper. Chill till well chilled, at least 3 hrs and up to 8 hrs. Drain off excess liquid from courgette mix. Add in lemon juice to courgette mix and toss gently.
- Transfer to bowl. Serve with toasted pita bread.
- Makes about 3 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1214g | |
| Calories 594 | |
| Calories from Fat 378 | 64% |
| Total Fat 42.88g | 54% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 155mg | 6% |
| Potassium 2859mg | 82% |
| Total Carbs 51.07g | 14% |
| Dietary Fiber 14.7g | 49% |
| Sugars 30.82g | 21% |
| Protein 11.56g | 18% |
