Grilled Squid and Vegetables with Lemon Dressing
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
255 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Grilled Squid and Vegetables with Lemon Dressing
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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.
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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)
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 Information
Show Details
Calories
255kcal
(13%)
Carbohydrates
16g
(5%)
Protein
20g
(40%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
264mg
(88%)
Sodium
793mg
(33%)
Potassium
841mg
(24%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
632IU
(13%)
Vitamin C
152mg
(169%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 264mg | 88% |
| Sodium | 793mg | 33% |
| Potassium | 841mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 152mg | 169% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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