Grilled Calamari + Green Beans with Sun Gold Tomatoes + Tons of Herbs
¼ cup olive oil, divided
1 lemon, juice and zest
1 garlic clove, minced
½ teaspoon red pepper flakes (optional)
½ pound green beans, trimmed
1 pound cleaned calamari tubes (or 1 pound peeled and deveined small to medium shrimp)
1 pint Sun Gold tomatoes (or cherry or grape tomatoes), halved
2/3 cup chopped fresh herbs (such as parsley, basil, chives, oregano, dill, tarragon, mint)
Sea salt + freshly ground black pepper
Prepare the grill, bringing it to high-heat and oiling the grill rack. If you have a grill pan or basket, place it on the hot grill to preheat 5 minutes before you are ready to cook. While the grill is preheating, prepare the other ingredients.
In a large bowl, whisk together 3 tablespoons olive oil with the lemon juice, garlic, and red pepper flakes. Set aside.
Toss the green beans with the remaining olive oil in a medium bowl and season with salt and pepper. Place them in the hot grill pan or basket or directly on the hot grill and cook for 6-7 minutes, until the beans are lightly charred and tender. Transfer to the bowl with the olive oil and lemon juice and toss to coat. If you are using a grill pan or basket, return it to the grill five minutes before you will cook the calamari.
Rinse the calamari, pat dry with paper towel and season with salt and pepper. Place directly on the grill and cook each side for around 2 minutes, until edges are slightly charred. Using tongs, transfer the calamari to a cutting board and carefully slice the tubes crosswise into ¼-inch rings, then place them in the bowl with the green beans.
Add the tomatoes and herbs to the bowl and gently toss all of the ingredients together to combine, seasoning with salt and pepper to taste. Transfer to a serving platter or divide evenly among plates and garnish with lemon zest.