I wanted to come up with a light dinner that takes advantage of the grill and my latest chickpea obsession. This fit the bill nicely, and with a cast iron pan, can be done completely on the grill. Perfect for summer!
2 zucchini, sliced 1/2" thick lengthwise
1/2 large spanish onion, thinly sliced root to stem end
2 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried basil
crushed red pepper
28 oz can diced tomatoes, strained, liquid reserved
15 oz can chickpeas, drained
Preheat grill.
Lightly brush both sides of zucchini and season well with salt and pepper.
Heat some oil in sauté pan over high heat, then add onion, herbs and crushed red pepper to taste. Season with salt and pepper. After 5 minutes, add the garlic.
Cook, stirring occasionally for 10 minutes or until the onions just start to caramelize.
Add tomatoes and chickpeas and cook another 5-10 minutes on high heat until heated through.
While tomatoes and chickpeas are cooking, put zucchini on heated grill for 2-3 minute each side. The zucchini should have good grill marks but still have some firmness. Remove from grill and reserve.
Slice zucchini on the bias, 1" thick and add to pan. Check seasonings and serve immediately.
Notes:
- if you have a cast iron pan, you can make this whole recipe on the grill
- make a quick gazpacho-style soup by blending a portion of the leftovers with some of the reserved tomato liquid.
Serves 4