Squid and fresh vegetable salad is a fairly easy to prepare dish that makes an excellent appetizer for any meal, and can also be served as a main dish. Squid and salad travels well and is delicious at room temperature, making it the perfect dish for a picnic, trip to the beach or pot luck. Serve with a glass of dry white and a sliced loaf of toasted ciabatta bread with rosemary butter.
Instructions
1. Check the squid to make sure the beak has been properly removed by the fishmonger, as bits tend to linger in the squid.
2. Slice the squid into rings, leaving the tentacles untouched. Put the squid pieces in a sealable plastic kitchen bag and set aside.
3. Whisk half of the olive oil, lemon juice and garlic together in a small mixing bowl. Add this mixture to the resealable kitchen bag containing the squid. Refrigerate for two to three hours to marinate. Remove the squid from the refrigerator one hour before cooking and preheat the broiler.
4. Quarter the eggplants lengthwise and chop into smaller pieces. Combine the eggplant, bell peppers, tomatoes and zucchini in a large mixing bowl and add the remaining olive oil. Season with sea salt and coarse ground black pepper to taste. Set aside.
5. Remove the seasoned eggplant from the large mixing bowl and place on the hot broiler. Cook 20-25 minutes or until lightly brown. Remove the eggplant and set aside.
6. Lay the squid pieces out on the broiler pan and cook for 2 minutes per side.
7. Combine all the ingredients in a large mixing bowl and add the basil leaves. Toss to combine and transfer to a large serving platter. Serve immediately or refrigerate in a covered container after cooling.
Tags: mixing bowl, large mixing, large , fresh vegetable, fresh vegetable salad, squid pieces, vegetable salad
