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
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Open the appInstructions
Step 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.
Step 2
Meanwhile, rub octopus, zucchini, peaches, and peppers with remaining oil and oregano; season with salt and pepper.
Step 3
Remove potatoes from oven and arrange octopus, zucchini, peaches, and peppers around them on the pan.
Step 4
Return to oven and roast for 10–12 minutes until octopus edges char, vegetables soften, and peaches caramelize slightly.
Step 5
Halve the lemons. Squeeze juice over the plated octopus and vegetables; char the lemon halves in a hot skillet, 2 min per side.
Step 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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