Nutrition per serving may change if servings are adjusted.
1 pound calamari, trimmed and cleaned (see Note)
2½ tablespoons extra-virgin olive oil, divided
Salt & coarsely ground pepper, to taste
1 pound new potatoes, scrubbed, quartered if large
1 pound asparagus, ends trimmed
2 red bell peppers, seeded and sliced into thin strips
1 red onion, thinly sliced
⅓ cup black olives, pitted and coarsely chopped
⅓ cup small green olives, pitted and coarsely chopped
¼ cup balsamic vinegar
¼ cup coarsely chopped fresh basil, plus more to taste
2 cloves garlic, finely chopped
1 teaspoon crushed red pepper, or to taste
Lightly score one side of each calamari body in a crosshatch pattern with the tip of a sharp knife. Brush the calamari (bodies and tentacles) with 1 tablespoon oil and season with salt and pepper.
Place the calamari on the grill over a medium-hot fire. Cover with a heavy object, such as a heavy skillet or a brick wrapped in foil. (Weighting the calamari ensures even cooking.) Grill for 2 minutes, flip and cook, weighted once again, until opaque, about 1 minute. Remove from the heat and set aside.
Cook potatoes in boiling water just until tender when pierced with a fork, 8 to 10 minutes. Remove the potatoes from the water with a slotted spoon and set aside. Bring the water back to a boil and blanch asparagus just until tender, about 2 minutes. Drain and rinse well in cold water. Cut diagonally into pieces about 1 inch long, and set aside.
Combine the reserved calamari, potatoes, asparagus and the remaining 1½ tablespoons oil with bell peppers, onion, olives, vinegar, basil, garlic and crushed red pepper in a large bowl; toss well. Taste and adjust seasonings. Serve at room temperature.
Note: Calamari, also known as squid, is sold frozen or fresh in the seafood department of the grocery store. Look for cleaned calamari, with its cartilage and ink removed; otherwise ask at the fish counter to have it cleaned.
248 calories;10 g fat(1 g sat); 4 g fiber; 23 g carbohydrates; 16 g protein; 67 mcg folate; 176 mg cholesterol; 7 g sugars; 0 g added sugars; 2,083 IU vitamin A; 79 mg vitamin C; 62 mg calcium; 3 mg iron; 347 mg sodium; 910 mg potassium
Vitamin C (132% daily value), Vitamin A (42% dv)
Carbohydrate Servings: 1½
Exchanges: ½ starch, 1½ vegetable, 2 lean meat, 2 fat