Mediterranean Grilled Seafood and Vegetable Platter

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This Mediterranean-style seafood platter is perfect for a small crowd of people during the hot summer months.

Course: Dinner, Lunch

Cuisine: Mediterranean, Universal

Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb, Seafood

Servings: people

Calories: 283kcal

1 bell pepper large (preserved grilled peppers in bottles can also be used - 1/2 cup)
1 artichoke cleaned, chokes taken away and halved (preserved grilled artichokes in bottles can also be used - 1/2 cup)
1 eggplant sliced lengthwise
1 zucchini sliced lengthwise
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher or sea salt
1 garlic clove finely chopped
2 tablespoons balsamic vinegar
2 tablespoons parsley fresh, finely chopped
1 pound whole fish gutted but with scales on
6 shrimp large
14 ounces squid

Artichokes and bell peppers need more time in cooking so cook them much ahead or just use bottled ones that that are preserved in oil.
If you are using fresh artichokes steam them first for about 20 minutes before putting them on the grill. After grilling, cut them to quarters.
The pepper should be grilled whole, with the skin and seeds intact. When it is cooked and look charred, put it in an airtight container for about 30 minutes or until the skin easily slips away from the pulp. In this case, take away the skin and the seeds inside then slice.
On the grill, cook the eggplant and the zucchini until cooked through. In a small bowl, mix 3 tablespoons of extra-virgin olive oil, balsamic vinegar,1/4 teaspoon salt, garlic and parsley. Pour this mixture on the grilled vegetables and mix. Set aside.
Grill in order: fish, squid and the shrimp. When they are cooked, drizzle them with remaining extra virgin olive oil and the salt. Arrange the grilled seafood and vegetables on a big platter and serve immediately.

SmartPoints (Freestyle): 7