Charred Octopus with Grilled Summer Vegetables
Greek-style grilled octopus with crispy charred edges, served alongside roasted potatoes, grilled zucchini, peaches, and shishito peppers. A complete weeknight dinner with bright lemon, olive oil, and a hint of smoke.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lb octopus, cleaned
- 12 oz small potatoes, halved
- 2 medium zucchini, cut into 3-inch spears
- 2 medium fresh peaches, halved
- 8 oz shishito peppers, whole
- 2 whole lemon
- 6 tbsp olive oil
- 3 tbsp fresh oregano (or 1.5 tsp dried)
Instructions
- 1
Pat octopus dry. Toss potatoes with 2 tbsp oil, salt, and pepper; spread on a sheet pan and roast at 425°F for 12 minutes.
- 2
Meanwhile, rub octopus, zucchini, peaches, and peppers with remaining oil and oregano; season with salt and pepper.
- 3
Remove potatoes from oven and arrange octopus, zucchini, peaches, and peppers around them on the pan.
- 4
Return to oven and roast for 10–12 minutes until octopus edges char, vegetables soften, and peaches caramelize slightly.
- 5
Halve the lemons. Squeeze juice over the plated octopus and vegetables; char the lemon halves in a hot skillet, 2 min per side.
- 6
Serve immediately with charred lemon halves on the side for extra brightness.
Tools you’ll need
- sheet pan
- paper towels
- skillet (for charring lemon)
- tongs
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