Yields2 Servings

 2 Courgettes
 100 g White Onions Sliced
 2 tsp Paprika
 ½ Lemon
 Fresh Oregano
 1 dash White Wine
 Large Square Tin foil

1

If you have the BBQ on, cooking courgettes is perfect. First slice the Courgette down the middle length ways, keep the ends on, helps hold the Courgette together when cooking.

For 1 Courgette I would use 1 Tspoon of Paprika, I love smoked Paprika but as it going on the BBQ not as important, its really important to toast the Paprika first, this releases the flavours, natural oils & generally intensifies taste, place a frying pan with Paprika in it & ,turn on a low heat.

Keep the Paprika moving all the time with a wooden spoon, this will create a toasting affect, if the heat is too high you will smell it burning very quickly, if this happens throw it away & start again turning down the heat a little, toast like this for a couple of minutes, it will be done when it slightly clumps together & gives off a Smokey aroma.

2

In a small bowl mix together the Paprika & olive oil to create a paste, smother the courgette all over with the paste, now place the Courgette on a hot BBQ & sear some colour on both sides, your not cooking all the way through so remove from BBQ place on your large square of tin foil, I chop them in half again, pull the sides of the foil together to make a parcel, but before you seal the parcel, sprinkle in Oregano, Onion, Lemon & Sea Salt finish with a splash of white wine then seal.

Place on a cooler bit of the BBQ to continue cooking should only take 10 minutes tops, but don’t worry too much, I have one of those little shelves that lift up when open the BBQ, that’s my spot…

This perfect to do & leave as you’re your cooking your Chicken etc.

When I take mine off BBQ & open up for the table I like to sprinkle some Feta cheese inside, literally leave all in the foil & serve.

That’s it…..Done….Enjoy

Ingredients

 2 Courgettes
 100 g White Onions Sliced
 2 tsp Paprika
 ½ Lemon
 Fresh Oregano
 1 dash White Wine
 Large Square Tin foil

Directions

1

If you have the BBQ on, cooking courgettes is perfect. First slice the Courgette down the middle length ways, keep the ends on, helps hold the Courgette together when cooking.

For 1 Courgette I would use 1 Tspoon of Paprika, I love smoked Paprika but as it going on the BBQ not as important, its really important to toast the Paprika first, this releases the flavours, natural oils & generally intensifies taste, place a frying pan with Paprika in it & ,turn on a low heat.

Keep the Paprika moving all the time with a wooden spoon, this will create a toasting affect, if the heat is too high you will smell it burning very quickly, if this happens throw it away & start again turning down the heat a little, toast like this for a couple of minutes, it will be done when it slightly clumps together & gives off a Smokey aroma.

2

In a small bowl mix together the Paprika & olive oil to create a paste, smother the courgette all over with the paste, now place the Courgette on a hot BBQ & sear some colour on both sides, your not cooking all the way through so remove from BBQ place on your large square of tin foil, I chop them in half again, pull the sides of the foil together to make a parcel, but before you seal the parcel, sprinkle in Oregano, Onion, Lemon & Sea Salt finish with a splash of white wine then seal.

Place on a cooler bit of the BBQ to continue cooking should only take 10 minutes tops, but don’t worry too much, I have one of those little shelves that lift up when open the BBQ, that’s my spot…

This perfect to do & leave as you’re your cooking your Chicken etc.

When I take mine off BBQ & open up for the table I like to sprinkle some Feta cheese inside, literally leave all in the foil & serve.

That’s it…..Done….Enjoy

Paprika & lemon courgettes