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