|100 ml||fresh chillies — 573|
|20 g||fresh basil|
|3 cloves||garlic — cloves|
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.