Grilled Squid with Potatoes and Peppers

Step 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.

Step 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.

Step 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.

Step 4

Grill squid for 2-3 minutes per side until charred and opaque, turning once. Do not overcook or it will become rubbery.

Step 5

In a small bowl, mix 1/2 cup yogurt with juice of half the lemon and a pinch of salt. Set aside.

Step 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.