Zesty Grilled Squid with Charred Mediterranean Vegetables and Lemon Potatoes

Start by cleaning the squid. Remove the ink sac, beak, and any tough cartilage. You can also peel off the outer skin if you prefer. Score the body of the squid lightly in a crosshatch pattern; this helps it cook evenly and prevents curling.

Wash the potatoes and cut them into bite-sized pieces. Boil them in lightly salted water for about 8-10 minutes, or until they are tender-crisp. Drain them well and let them cool slightly.

Wash the red pepper, zucchini, and mushrooms. Cut the red pepper and zucchini into thick slices or large chunks. Leave the mushrooms whole or halve them if they are very large.

Mince the garlic cloves finely. Wash the fresh green leaves and slice the carrots into thin ribbons or sticks for decoration. Slice one of the lemons into wedges for serving.

In a large bowl, combine 3 tablespoons of olive oil, the minced garlic, the juice of half a lemon, a generous pinch of salt, and freshly ground black pepper.

Add the prepared squid to the bowl and toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the grill. You can also add the grilled vegetables to this marinade, or toss them separately with a little olive oil, salt, and pepper.

Preheat your grill to medium-high heat. If using a grill pan, ensure it's hot. Lightly brush the grill grates or pan with a little olive oil to prevent sticking.

Place the parboiled potatoes on the hot grill. Grill for about 8-10 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides.

Add the marinated red pepper, zucchini, and mushrooms to the grill. Cook for about 5-7 minutes, turning occasionally, until they are tender and have nice char marks.

Finally, place the marinated squid on the grill. Squid cooks very quickly! Grill for only 1-2 minutes per side, or until opaque and just cooked through. Overcooking will make it chewy.

Arrange the grilled squid, vegetables, and potatoes artfully on serving plates. You can drizzle them with a little extra olive oil and balsamic vinegar if desired.

Garnish each plate with the fresh green leaves, carrot ribbons, and a few lemon wedges. Serve immediately and enjoy your delicious grilled meal!