Ingredients
1 lb calamari, fresh or frozen, whole bodies cleaned (best if you also have the cleaned tentacles)
6 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tbsp lemon juice, or lime juice
salt and ground pepper, to season
4 oz bell peppers, seeded and halved
4 oz zucchinis, sliced lengthwise into ½-inch-thick rectangles
4 oz eggplants, sliced lengthwise into ½-inch-thick rectangles
6 oz brown mushrooms, preferably buttons or portobellos
4 oz asparagus, trimmed
6 oz red onions, halved or quartered depending on size
½ cup olive oil, divided
1½ tbsp balsamic vinegar
1 tsp dried oregano
salt and ground black pepper, to taste
2 lime wegdes
1 tbsp balsamic glaze
¼ tsp parsley, chopped
Preparation
Preheat your grill and grease with cooking spray.
Marinate your calamari or squid first. In a large mixing bowl, combine olive oil, garlic, oregano, and lemon or lime juice.
Season to taste with salt and pepper. Adjust accordingly.
Add your calamari or squid and toss to combine. Cover, then transfer to a chilled area. Allow to marinate for at least 30 minutes, no more than an hour.
Prepare a basting mixture for the vegetables by combining half of the olive oil, balsamic vinegar, and oregano in a mixing bowl. Whisk until evenly incorporated.
Arrange the vegetables neatly on a baking sheet and brush with the remaining olive oil on all sides. Season liberally with salt and pepper.
Working in batches, grill the vegetables until tender and lightly charred all over, anywhere from 5 to 10 minutes depending on the vegetable. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.
Baste the vegetables with the prepared mixture on both sides while grilling. Set aside once done, covered in foil.
Quickly clean your grill, then reheat at its highest setting and grease as necessary.
Grill the calamari or squid for roughly 2 to 3 minutes per side, or until it turns opaque in color.
Once grilled, arrange a bed of the grilled vegetables and place your seafood on top. Garnish with parsley and drizzle with balsamic glaze. Serve immediately.
