Name: Tender Grilled Octopus with Lemon-Herb Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Octopus (cooked); 1 cup Zucchini, sliced; 1/2 cup Red Bell Pepper, sliced; 1.5 tbsp Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic; 2 tbsp Fresh Parsley, chopped; Salt & Pepper to taste

Tender Grilled Octopus with Lemon-Herb Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tender Grilled Octopus with Lemon-Herb Roasted Vegetables

Savor the briny sweetness of perfectly grilled octopus paired with a vibrant medley of lemon-herb roasted vegetables. This dish balances smoky, caramelized notes from the grill with the fresh zest of lemon and fragrant herbs, creating an elegant and satisfying meal.

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NUTRITION

Protein

35.6g

Fat

17.5g

Carbs

10.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Octopus (cooked)

1 cup Zucchini, sliced

1/2 cup Red Bell Pepper, sliced

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Parsley, chopped

Salt & Pepper to taste

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PREPARATION

1
Preheat your grill to medium-high heat and preheat your oven to 425°F for the vegetables.
2
In a bowl, mix the olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper.
3
Toss the sliced zucchini and red bell pepper in half of the lemon-herb mixture and spread them out on a baking sheet.
4
Roast the vegetables in the oven for 15-20 minutes until they are tender and lightly caramelized.
5
Meanwhile, brush the octopus with the remaining lemon-herb mixture.
6
Grill the octopus on each side for about 3-4 minutes until it is slightly charred and heated through.
7
Plate the grilled octopus alongside the roasted vegetables and drizzle any remaining herb mixture over the top.
8
Serve immediately and enjoy the fresh, zesty flavors and tender textures.