Grilled Mediterranean Vegetables with Calamari & Yoghurt Dressing

Grilled Mediterranean Vegetables

Preheat the oven to 180 ºC.
In a large bowl, combine the prepared vegetables. Drizzle with olive oil, add the dried oregano and thyme, and toss until well coated.
Heat a griddle pan over high heat and char the vegetables for 3-5 minutes, turning occasionally to achieve a smoky, charred look and flavour. Once charred, transfer the vegetables to an oven tray and roast for an additional 15-20 minutes, or until cooked through.

Crumbed Squid

In a large pot, heat the sunflower oil to frying temperature. Carefully fry the crumbed squid strips in batches until crispy and golden brown, about 3-4 minutes. Use a slotted spoon to transfer the squid to a paper towel-lined tray to drain excess oil. Sprinkle with salt and a squeeze of lemon juice.

Yoghurt Dressing

In a small bowl, mix the plain yoghurt, finely grated garlic, lemon zest, lemon juice, fresh oregano, and parsley until well combined.

Serving

Lay the grilled vegetables on a flat tray, platter or board. Top with the crispy calamari and then add Kalamata olives, and crumbled feta cheese. Drizzle the yoghurt dressing over the top and garnish with chives. Serve immediately.