Grilled squid with peppers, capers and olives

Recipe from: 24 August 2015
recipe, grill, seafood

Ingredients 12
Servings 4
Time 00:20

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
 

Method

00:15
 

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.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: braai  |  seafood  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.