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Mediterranean Squid Serves 4

  • Ingredients:

  • 680g (1lb 8oz) squid, defrosted, skinned, cleaned and sliced
  • 8 15ml spoon (8 tbsp) olive oil
  • 4 15ml spoon (4 tbsp) fresh chopped basil
  • 2-3 cloves garlic, crushed
  • 4 medium aubergines, sliced lengthways
  • 2 red peppers, deseeded and thickly sliced
  • 2 orange peppers, deseeded and thickly sliced
  • 4 courgettes, thickly sliced
  • freshly milled black pepper
  • 455g (1lb) cherry tomatoes
  • fresh basil leaves, to garnish

Method

  1. Preheat the oven to 230°C/450°F, Gas Mark 8
  2. Mix together the oil, basil and garlic and leave to infuse.
  3. Place the aubergines on a baking sheet and brush with some of the infused oil.
  4. Place the peppers and courgettes in a large roasting tin and drizzle with remaining oil.
  5. Season all the vegetables with black pepper.  Bake the vegetables in the oven for 20 minutes.
  6. Add the tomatoes and squid to the peppers and courgettes and stir well.  Turn over the aubergines.
  7. Return both trays to the oven and continue cooking for a further 15 minutes.
  8. Mix everything together. Garnish with fresh basil leaves and serve on a bed of couscous.
Recipe kindly donated by The Seafish Industry

 

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