Grilled squid with peppers, capers and olives

A light summery meal for the braai.
 
recipe, grill, seafood
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Recipe from: 24 August 2015
Preparation time: 20 min
Cooking time: 15 min
 
 

Ingredients

 
  • 500
    g
    squid
  • 100
    g
    courgettes
  • 1
    aubergine
  • 2
    red onions
  • 2
    red peppers
  • 50
    g
    capers
  • 100
    g
    olives
  • 150
    ml
    pomi passata – tomato pulp
  • 100
    ml
    olive oil
  • 20
    g
    basil
  • 1
    loaf ciabatta
  • 3
    cloves
    garlic
Servings: Change Serving
 
 

Method

 

Slice the courgettes and aubergines and grill over hot coals.
Cut the onions into eighths and grill. Grill the peppers then peel and deseed them. Tear the peppers into strips. Mix all the vegetables together.

Add the capers, olives and tomato pulp. Add roughly chopped basil.

Cut the squid into large pieces and grill over hot coals. Cook small amounts at a time otherwise it will become tough.

When all the squid is cooked dress it with the oil and lemon juice and season it with salt and pepper. Serve the squid on top of the vegetables.
Place the bread on the hot grill and toast on both sides.  Rub with garlic cloves. Put the squid salad onto a platter and surround it with the crostini.

Recipe reprinted with permission of Weber.
 
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Read more on: braai  |  seafood  |  recipes
 

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