Grilled Squid with Potatoes and Peppers
Tender grilled squid served with crispy roasted potatoes, sweet red peppers, and a cool yogurt sauce. A simple, flavorful weeknight dinner that feels special.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 25g
Ingredients
- 1 lb squid, cleaned
- 1 lb baby potatoes
- 2 medium red bell pepper
- ½ cup plain yogurt
- 1 medium lemon
- 3 tbsp olive oil
- ¼ cup fresh parsley
- 1 tsp salt
Instructions
- 1
Preheat oven to 425°F. Cut 1 lb baby potatoes into wedges and 2 red bell peppers into wide strips. Toss with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet.
- 2
Roast potatoes and peppers until potatoes are golden and tender, about 25 minutes, shaking the pan halfway. They should pierce easily with a fork.
- 3
While vegetables roast, pat 1 lb squid dry and toss with remaining 1 tbsp olive oil and 1/2 tsp salt. Heat a grill pan or skillet over high heat.
- 4
Grill squid for 2-3 minutes per side until charred and opaque, turning once. Do not overcook or it will become rubbery.
- 5
In a small bowl, mix 1/2 cup yogurt with juice of half the lemon and a pinch of salt. Set aside.
- 6
When vegetables are done, toss with juice of remaining lemon half and 1/4 cup chopped parsley. Serve squid over vegetables with yogurt sauce on the side.
Tools you’ll need
- baking sheet
- grill pan or skillet
- mixing bowl
- knife
- cutting board
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