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🍽️ Grilled squid with fresh vegetable salad

380 kcal · 30 min · 4 servings

Ingredients

• 600 g squid (ready for cooking)
• 1 clove of garlic
• olive oil (for frying and marinating)
• 1 bell pepper
• 100 g artichoke hearts (pickled)
• 1 zucchini
• vinaigrette
• lemons
• 4 tbsp olive oil
• 1 tomato
• 0.5 bunch chives
• 1 shallot (finely chopped)
• salt
• pepper (from the mill)

Instructions

1. 1. Pour boiling water over the tomato.
2. 2. Immediately shock the tomato with cold water.
3. 3. Peel the skin off the tomato.
4. 4. Cut the tomato into quarters.
5. 5. Remove the seeds from the tomato pieces.
6. 6. Dice the tomato flesh finely.
7. 7. Place the diced tomatoes into a bowl.
8. 8. Add the lemon juice to the bowl.
9. 9. Finely chop the shallots.
10. 10. Add the chopped shallots to the bowl.
11. 11. Add the oil to the bowl.
12. 12. Finely chop the chives.
13. 13. Add the chives to the bowl.
14. 14. Stir all the vinaigrette ingredients well.
15. 15. Season the vinaigrette with salt.
16. 16. Season the vinaigrette with pepper.
17. 17. Wash the bell pepper.
18. 18. Cut the bell pepper in half.
19. 19. Remove the seeds from the bell pepper.
20. 20. Cut the bell pepper into thin strips.
21. 21. Wash the zucchini.
22. 22. Slice the zucchini into rounds.
23. 23. Drain the artichoke hearts.
24. 24. Cut the artichoke hearts in half.
25. 25. Finely chop the garlic.
26. 26. Place four tablespoons of olive oil into a dish.
27. 27. Mix the garlic with the oil.
28. 28. Place the squid into the oil-garlic mixture.
29. 29. Let the squid marinate for ten minutes.
30. 30. Preheat the grill.
31. 31. Place the squid on the grill.
32. 32. Grill the squid on all sides.
33. 33. Grill the squid for about six to eight minutes.
34. 34. Season the grilled squid with salt.
35. 35. Season the grilled squid with pepper.
36. 36. Heat three tablespoons of oil in a pan.
37. 37. Fry the bell pepper strips until golden brown.
38. 38. Fry the zucchini slices until golden brown.
39. 39. Fry the artichoke hearts until golden brown.
40. 40. Season the vegetables with salt.
41. 41. Season the vegetables with pepper.
42. 42. Place the vegetables on the plates.
43. 43. Place the grilled squid on top of the vegetables.
44. 44. Drizzle the vinaigrette over the squid.
45. 45. Serve the dish.

Nutrition per serving

• kcal: 380
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 8 g