2 zucchini squash, sliced into thin rounds
1 onion, chopped
2 cloves garlic, chopped
1 (14.5 oz) can diced tomatoes (or an equal amount fresh)
1 hot hungarian, jalapeno, or other pepper, chopped
4 strips bacon

Fry the bacon until well done and crispy. Set aside, saving the grease.

Add all ingredients to a large enough sheet of foil to make a cooking pouch, crumbling the bacon until it is the size of bacon bits.

When cool, pour about half of the bacon grease over the vegetables. Seal the foil pouch well.

Since zucchini is synonymous with summer and our grill gets a lot of use, I put the foil pouch right on the grill, 35-40 minutes at around 400°F (but an oven will do fine, too).

Submitted by: George C