Summer goodness

I was in Canmore for a good part of the day yesterday. Enjoyed a good road bike ride, and swim with some girls. It was a pretty good day. When I got home, Mark was in the garage fixing the bikes, and I joined him only to yap his ear off about food, biking, dinner, and other mish mash nonsensicle stuff. Then we decided we'd better get things going for dinner. So I said I'd go put a bottle of wine in the fridge to chill while we prepared things. Turned out we drank all our whites! So it was a quick clean up scramble, and we ran off to J Webb to stock up again. (I think wine is a more expensive addiction than triathlon... guess I should cut back a bit he he...)
We made it, shortly before they closed(thank goodness!) Tasted a few samples first, chatted Sarah up about the weekend, then drove home to start dinner. I was still thinking about the chicken thighs we were going to BBQ, and wanted to spice them up a bit. Not with a marinade.What to do, what to do??
I had some beautiful, white onions, and wanted to use them. But how was I going to incorporate onions into chicken?? Good think Mark was driving, because my little mind was a whirring!  Then bam! I thought relish! Why couldn't I do a relish? BBQ some zucchini,onions and garlic up, and process it.
Done!

So here is what I did:

1 medium onion

4 cloves garlic, unpeeled

1 medium zucchini

Coconut oil

Salt

Tinfoil

2 tsp. grainy mustard

1 tsp balsamic vinegar

Turn on your BBQ to medium heat.
While the BBQ is heating up, prepare your onion, and zucchini
Slice the onion lengthwise, from the top, in two different directions, like a plus symbol, but not all the way through.
Place the onion on the tinfoil, drizzle with coconut oil, and sprinkle with salt.
Then place the galic cloves around the onion. Wrap the tinfoil around everything to seal it up.
Then, with the zucchini, slice it lengthwise into four pieces.
Place them on the BBQ until both are well cooked through. About 30-40 minutes. ( Alternatively, you could do everything on a baking sheet in the oven to avoid the tinfoil business.)

Grab your food processor and set it up with the big blade.

Once everything is cooked, and nicely browned, place the zucchini in your food processor, and pulse to coarsely chop. Place the zucchini in a bowl and set aside.
Then peel the garlic cloves, and toss them, and the cooked onion into the food processor. Pulse again to coarsley chop.

Add the onion/garlic mix into the zucchini mix. Fold them together. Add some more salt, if needed. Then fold in the mustard and balsamic vinegar.

Voila! Done. On went the potato wedges, then the chicken, then the carrots. Once that was done, I quickly boiled some peas. Dinner was served. The wine we drank was a wonderful Chardonnay,Mounterey County, Mount Eden. Then I plated our meal and put a good amount of my so called "relish" on top of the meat.
It was wonderful! What a great match. Now am I able to can some of this goodness?