Grilled Squid and Vegetables with Lemon Dressing

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

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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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizers and Side dishes, Main Dish

Cuisine: American

Keyword: summer BBQ

Servings: people

Calories: 255kcal

Author: Sophie Pham

Ingredients

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)

US Customary - Grams

Instructions

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.

Notes

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.

Nutrition