Mediterranean squid recipe

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  • Healthy
serves: 4
Skill: easy
Cooking: 35 min

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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