Squid with Mediterranean Vegetables

Ingredients

• 600 g squid (pre‑cooked)
• 1 Garlic clove
• Olive oil (for frying and marinating)
• 1 red bell pepper
• 100 g marinated artichoke hearts
• 1 Zucchini
• Vinaigrette
• lemons
• 4 tbsp olive oil
• 1 tomato
• 0.5 bunch Chives
• 1 shallot (finely chopped)
• Salt
• pepper (ground)

Instructions

1. 1.

   Heat tomato over boiling water, cool, peel, quarter, remove seeds and finely dice.

2. 2.

   For the vinaigrette mix tomatoes, lemon juice, shallots, oil and chives; season with salt and pepper.

3. 3.

   Wash bell pepper, halve, remove seeds and cut into thin strips. Wash zucchini and slice. Drain artichoke hearts and halve them.

4. 4.

   Finely chop garlic, combine with 4 tbsp olive oil and marinate squid for 10 minutes. Then grill all sides for about 6–8 minutes. Season with salt and pepper.

5. 5.

   Meanwhile, sauté vegetables in a hot pan with about 3 tbsp oil until golden brown: start with bell pepper, then zucchini and artichoke hearts. Keep them crisp yet cooked through. Season, plate on bowls, top with grilled squid and drizzle with vinaigrette.