Grilled Squid, Peppers, Courgettes, Capers & Olives


Grilled Squid, Peppers, Courgettes, Capers & Olives

Course Starter
Cuisine Mediterranean


  • 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


  • 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.
Keyword Bruschetta, Grill

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Pete Goffe-Wood © Copyright 2020. All rights reserved.