Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------TOMATO TAPENADE---------------------------
1 tb Olive oil 1 tb White wine or water
1/2 c Finely chopped sweet red 2 ts Chopped fresh oregano
-pepper -leaves OR
1 Small onion, finely chopped 1/2 ts Dried oregano leaves
2 Large (1 lb) tomatoes, 1/2 ts Sugar
-skinned, seeded, and 1/4 ts Salt
-chopped 1/4 ts Ground black pepper
1 Clove garlic, finely chopped 5 Fresh-cured ripe olives,
1 tb Lemon juice -pitted and finely chopped

------------------------SQUASH CUPS-----------------------------
1/2 lb Zucchin1 (not more than -than 1 1/2 inches in
-(1 1/2 inches in diameter) -diameter)
1/2 lb Yellow squash (not more 24 Pine nuts, toasted

1. Day before serving, prepare Tomato Tapenade: In large skillet,
heat oil. Add red pepper and onion; cook until onion is golden. Add
tomatoes, garlic, lemon juice, wine, oregano, sugar, salt, and black
pepper. Cook, covered, stirring often, until vegetables are soft and
most of the liquid has evaporated. Remove from heat and stir in
olives. Cool completely; cover and refrigerate until ready to use.

2. Several hours or day before serving, prepare Squash C: Cut
zucchini and yellow squash crosswise into twenty- four 1/4-inch-thick
slices. With small knife, cut out pulp and seeds, 1/2 inch deep, from
center of one side of each slice, creating a cup.

3. In 4-quart saucepan, heat 3 inches water to boiling. Add zucchin1
and yellow squash cups, cook 1 1/2 minutes. Drain cups and rinse with
cold water to cool. Pat C dry; wrap and refrigerate until ready to
fill.

4. Several hours or day before serving, spoon 1 t of tapenade into
each squash cup; place on tray or serving platter. Cover and
refrigerate until ready to serve. Just before serving, garnish each
filled cup with 1 toasted pine nut. Country Living/June/90 Scanned
fixed by DP GG

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