Grilled Squid and Vegetables with Lemon Dressing

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This grilled squid and vegetables salad highlights the freshness of the ingredients and takes very little time and effort to make. Enjoy it as a light meal or as part of a larger summer BBQ spread.

a plate of grilled squid and vegetables with a jar of lemon dressing on the side.

The dish is incredibly easy to prepare. It is a perfect example of how simple, fresh ingredients can come together to create a dish that is both satisfying and visually appealing.

Use An Assortment of Vegetables

I have another grilled quid salad recipe that pairs squid with a lot of fresh herbs. Today’s recipe pairs squid with an assortment of vegetables that add a variety of textures and complementing colors to the dish. Yellow bell pepper, red onion and zucchini are sliced before grilling while cherry tomatoes are left whole, bursting with juicy sweetness once grilled.

a plate of squid bodies and a plate of vegetable assortment.

You can cook the dish on an outdoor grill or on the stovetop with a grill pan. The cooking time will vary slightly depending what you use, but generally the bell pepper and red onion will take the longest to grill. The zucchini slices and cherry tomatoes will cook much faster, about half the time required for the bell peppers and onions.

As I use a grill pan, I like to cut the squid body open, lay it flat and score some diagonal cuts in a crisscross pattern before grilling. This is totally optional and you can just grill the whole squid body which is much easier. Especially if you use an outdoor grill, just grill the whole squid body to prevent it from falling through the grill grates, and then slice into rings or bite-sized pieces once cooked.

an assortment of vegetables on a grill pan.

Enjoy It Either Warm Or Chilled

After grilling all the ingredients, toss everything with a refreshing and tangy lemon dressing. I prefer using a high ratio of lemon juice to oil for the dressing since the squid and vegetables have already been brushed with oil before grilling.

This grilled squid and vegetables tastes fantastic whether served warm straight from the grill or chilled from the fridge, making it a great option if you want to prepare it ahead of time. Drizzle the vinaigrette just before serving for the best flavor.

The vibrant colors that scream summer and the refreshing fresh flavors will make this salad a great addition to your backyard BBQs. Find more grilling ideas in this post and here are some of my favorites:

a plate of grilled squid tossed with grilled summer vegetables: bell pepper, cherry tomatoes, zucchinis.

Grilled Squid and Vegetables with Lemon Dressing

This easy grilled squid and vegetables salad highlights the freshness of the ingredients and takes very little time and effort to make. Enjoy it as a light meal or as part of a larger summer BBQ spread.
Author: Sophie
No ratings yet
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people


For the Squid and Vegetables

  • 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

For the Dressing

  • 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)


  • Preheat your outdoor grill or grill pan.
  • Slice bell peppers into 2-inch (4-5cm) wide strips. Slice zucchinis slightly on a diagonal into ⅓-inch (0.8cm) thick rounds.
  • Brush the bell peppers, zucchinis, tomatoes and onions with some cooking oil. Lightly sprinkle some salt and pepper.
  • Pat the squid dry, then toss with some oil, salt and pepper.
  • Add all the ingredients for the dressing to a jar, tightly seal it and shake well. Set aside.
  • 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.
  • Place squid on the hottest part of the grill and grill quickly until browned on both sides. Avoid overcooking or it will be rubbery.
  • 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.
  • 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.


If using an outdoor grill, you can place the cherry tomatoes in a grill basket or thread them onto skewers to prevent them from falling through the grates.


Calories: 255kcal | Carbohydrates: 16g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 264mg | Sodium: 793mg | Potassium: 841mg | Fiber: 2g | Sugar: 5g | Vitamin A: 632IU | Vitamin C: 152mg | Calcium: 74mg | Iron: 2mg
Course: Appetizers and Side dishes, Main Dish
Cuisine: American
Keyword: summer BBQ
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⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on FacebookYoutubePinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.

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