Turn your barbecue on high heat on the grill side.

Lay out the calamari, zucchini and spring onions on a large tray and drizzle with olive oil. Season well.

Cook the calamari on the grill for five to seven minutes, making sure you get some deep charred lines. Set aside to rest.

Cook your vegies. Plate them up with the calamari and serve with generous amounts of blackened capsicum salsa (recipe here).