Name: Grilled squid with peppers, capers and olives
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Braai
Ingredients: 500 g calamari; 100 g courgettes; 1 aubergine; 2 red onions; 2 red peppers; 50 g capers; 100 g olives; 150 ml passata; 100 ml fresh chillies 573; 20 g fresh basil; 1 ciabatta; 3 cloves garlic cloves

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Ingredients (12)

500 g	calamari
100 g	courgettes
1	aubergine
2	red onions
2	red peppers
50 g	capers
100 g	olives
150 ml	passata
100 ml	fresh chillies — 573
20 g	fresh basil
1	ciabatta
3 cloves	garlic — cloves

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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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