Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Octopus, small
1/4 c Olive oil
1/2 c Lemon juice
1 ts Oregano or marjoram, dried
1 Garlic clove; crushed
1 md Bell pepper, green
1 md Bell pepper, red
1 md Bell pepper, yellow

--------------------------DRESSING-------------------------------
1/2 c Olive oil
1 tb Lemon juice
1 tb Red wine vinegar
1 Garlic clove; crushed
1 tb Parsley; finely chopped
1/2 ts Salt
Pepper

Cut octopus into strips or leave whole if small enough. Wash well and
place in a glass bowl. Add oil, lemon juice, herbs and garlic. Cover
and place in refrigerator for 24 hours stirring occasionally. Cut
capsicums into four lengthways, remove seeds and white membrane.
Brush outer skin with oil and place skin down on hot barbecue until
skins are well blistered, rub skins off with a towel. Arrange on
plates, alternating colours. Drizzle with half of the dressing and
set aside. Heat barbecue to medium heat. Place Octopus on the
barbecue plate and cook for 15-20 minutes, turning frequently and
splashing on a little marinade as they cook. Remove and pile into the
centre of the pepper salad. Pour over remaining dressing and serve
with fresh garden salad.

found on rec.food.recipes Stephanie da Silva (arielle#taronga.com),
moderator

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