Grilled Squid and Vegetables with Lemon Dressing

🧂 Ingredients

• 2 medium yellow bell peppers, seeds removed
• 2 medium zucchinis
• 8 oz cherry tomatoes
• 1 medium red onion, cut in half horizontally
• 1 lb cleaned and gutted squid

  (either whole squid or squid bodies)
• cooking oil
• salt
• pepper
• 3 tablespoons lemon juice
• 3-4 tablespoons extra virgin olive oil
• ½ teaspoon salt

  (to taste)
• ¼ teaspoon black pepper
• 1 teaspoon minced garlic

  (or more to taste)
• fresh thyme leaves from several sprigs
• some lemon zest

  (optional)

Instructions

• 1 Preheat your outdoor grill or grill pan.
• 2 Slice bell peppers into 2-inch (4-5cm) wide strips. Slice zucchinis slightly on
  a diagonal into ⅓-inch (0.8cm) thick rounds.
• 3 Brush the bell peppers, zucchinis, tomatoes and onions with some cooking oil.
  Lightly sprinkle some salt and pepper.
• 4 Pat the squid dry, then toss with some oil, salt and pepper.
• 5 Add all the ingredients for the dressing to a jar, tightly seal it and shake
  well. Set aside.
• 6 Once your grill is heated, oil the grates well. Place vegetables on the grill
  and cook until tender-crisp with charred edges. Cooking time may vary with bell
  peppers and onions usually taking the longest.
• 7 Place squid on the hottest part of the grill and grill quickly until browned on
  both sides. Avoid overcooking or it will be rubbery.
• 8 Cut squid, onions and bell peppers into bite-sized pieces (or into rings for
  squid). Toss everything with the dressing if served warm right away.
• 9 The dish can also be served chill. Refrigerate the grilled squid and vegetables.
  Store the dressing separately in the fridge, and toss the squid and vegetables
  with it before serving.

Nutrition Info