Mediterranean squid recipe

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  • Healthy
serves: 4
Skill: easy
Cooking: 35 min
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  • Deliciously salty squid tastes even more fabulous mixed with roasted vegetables in this easy-to-prepare dish


    • 680g (1lb 8oz) squid, fresh or defrosted, skinned, cleaned and sliced?
    • 120ml (8tbsp) olive oil?
    • 60ml spoon (4tbsp) 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
    • black pepper, to season
    • 455g (1lb) cherry tomatoes
    • fresh basil leaves, to garnish


    • Preheat the oven to 230°C (450°F, gas mark 8).

    • Mix together the oil, basil and garlic and leave to infuse.

    • Place the aubergines on a baking sheet and brush with some of the infused oil.

    • Place the peppers and courgettes in a large roasting tin and drizzle with remaining oil.

    • Season all the vegetables with black pepper. Bake the vegetables in the oven for 20 mins.

    • Add the tomatoes and squid to the peppers and courgettes and stir well. Turn over the aubergines.

    • Return both trays to the oven and continue cooking for a further 15 mins. Mix everything together. Garnish with fresh basil leaves and serve on a bed of couscous.

    Top tip for making Mediterranean squid

    When buying squid, make sure it smells like the ocean - but not too fishy. It should look shiny and firm with a grey membrane.

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