Grilled Squid, Peppers, Courgettes, Capers & Olives
Ingredients
- 500 g squid
- 100 g courgettes
- 1 aubergines
- 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
Instructions
- 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 & 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.