Guest guest Report post Posted March 8, 2002 Zucchini Tomato Salsa 1 zucchini 1 teaspoon olive oil (5 mL) Half sweet red pepper, diced 2 plum tomatoes, seeded and diced 1/3 cup chopped fresh coriander (75 mL) 1/3 cup tomato juice (75 mL) 1 tablespoon lime juice (15 mL) 1/4 teaspoon each ground coriander and cumin (1 mL) Dash each vegetarian Worcestershire sauce and hot pepper sauce Pinch each salt and pepper Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; brush with oil. Transfer to greased gill over medium-high heat; cook for about 7 minutes, turning once, or until lightly marked and tender but not soft. Let cool. Dice. In bowl, gently toss together zucchini, red pepper, tomatoes, fresh coriander, tomato and lime juices, Worcestershire and hot pepper sauces, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 hours.) Yield: 2 cups (500 mL) Vintage Vegan Tea http://www.VintageVeganTea Christian Vegan Cooking http://www.Christian-Vegan-Cooking Vegan and Gluten Free http://www. Quote Share this post Link to post Share on other sites