Seafood and Vegetable BBQ
2 servings
45 minutes
Seafood and vegetable barbecue is the true embodiment of summer gastronomy, where the freshness of the sea meets the juiciness of seasonal vegetables. This recipe draws inspiration from Mediterranean cuisine, where grilling and simple, natural ingredients create dishes with rich flavors. Shrimp, squid, and mussels infused with garlic and fine vinegar gain tenderness and a light smoky hue. Grilled vegetables retain their juiciness while acquiring an appetizing caramelized crust. The ease of preparation makes this dish perfect for friendly evenings and picnics. The taste is a harmony of sweetness, acidity, and depth of seafood complemented by the freshness of lemon. Seafood barbecue is not just food; it’s a true delight that conveys the atmosphere of summer relaxation by the coast.
1
The assortment of seafood can be anything. If the seafood is frozen, thaw it in a colander and dry it well.
- Tiger prawns: 8 pieces
- Squid: 2 pieces
- Mussels in shells: 6 g
2
Cut the squid into large rings.
- Squid: 2 pieces
3
Marinate seafood for half an hour in a mixture of olive oil, coarsely chopped garlic, sea salt, and a splash of fine vinegar.
- Olive oil: to taste
- Garlic: 2 cloves
- Sea salt: to taste
- Balsamic vinegar: to taste
4
Wash and dry the vegetables, slice zucchini and lemon into 1 cm thick rounds, and cut the onion in half.
- Zucchini: 1 piece
- Lemon: 1 piece
- Sweet red onion: 2 pieces
5
Sprinkle with olive oil, salt, and rub with hands to coat the vegetables in oil.
- Olive oil: to taste
- Sea salt: to taste
6
Grill the vegetables on a rack for about 2 minutes on each side.
- Large cherry tomatoes: 6 pieces
- Fresh champignons: 6 pieces
- Zucchini: 1 piece
- Lemon: 1 piece
- Sweet red onion: 2 pieces
7
Fry large shrimp for 4 minutes (2 minutes on each side), and fry squid and mussels for a total of 2 minutes, turning them.
- Tiger prawns: 8 pieces
- Squid: 2 pieces
- Mussels in shells: 6 g