On the Grill!

2 Recipes this time around.

I received lot's of requests for a BBQ sauce to go with the Chicken Nugget recipes I sent last time.

Plus, A new treat. Grilled Zucchini

BARBECUE SAUCE

One (6 ounce) can tomato paste
1/4 cup cider vinegar
1/4 cup molasses
1/4 cup brown sugar - packed
2 tablespoons honey
1 cup water
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 chopped onion
1 teaspoon salt


DIRECTIONS:

Add all ingredients in a saucepan and stir. Over medium heat bring to a boil, then simmer for an hour on low heat, stirring occasionally. This recipe makes approximately 1 1/2 cups of barbecue sauce. This is a wonderful barbecue sauce for your summer time grilling.


GRILLED ZUCCHINI

4 8-oz zucchini, cut lengthwise into halves
1 cup chopped red bell pepper
1 cup chopped onion
2 teaspoons minced garlic
1 medium tomato, seeded, chopped
1 tablespoon fresh basil (or 1 tsp. dried)
15 ounces canned chickpeas or 1 1/2 cups cooked, dry-packaged chickpeas
1/2 teaspoon salt (optional)


DIRECTIONS:

Hollow out zucchini with a sharp knife, leaving 1/4 inch shells, set shells aside. Chop zucchini flesh. In a large non-stick skillet, sauté chopped zucchini, bell pepper, onion and garlic until crisp-tender, about 8 minutes. Add tomato and basil and saute, about 5 minutes. Mash half of the drained and rinsed chickpeas and set aside. Add the chickpeas to side of skillet and mix chickpeas into zucchini mixture.
Spoon mixture into zucchini shells cover and grill, over medium-hot coals. They are done when the zucchini shells are crisp and tender, about 10 to 15 minutes.

Chickpeas can be replaced with pinto or other beans.