Peel and finely dice the onion and garlic and finely slice the red chillis.
Heat a saucepan over a medium heat and add a splash of sunflower oil. Cook the onions until soft before adding the garlic, paprika and chopped chillies. Cook for a further minute and then add the cider vinegar and reduce by half. Stir in the brown sugar, ketchup, Worcestershire sauce, mustard and tomato juice and bring to the boil before lowering the heat and leave to simmer gently for 30 minutes until reduced to a thick sauce consistency.
Pre-heat a grill pan.
Using a mandoline, cut the courgettes into 2-3mm slices lengthwise. Toss in a bowl along with the olive oil.
Grill the courgette slices until char-marks appear. Remove from the grill pan, and place in a mixing bowl.
Once all the courgette slices are grilled, drizzle with barbecue sauce to taste, toss, and set aside until needed.
«The courgettes can be served warm or cold, depending on the rest of the meal.»