Barbecued thrapsala with grilled vegetables

Cut open the thrapsala lengthwise, leaving the tentacles.

Wash them and let them strain.

Cut the tomato, eggplant, zucchinis and mushrooms into thick long slices.

Grill the thrapsala together with the vegetables turning them over from time to time so that they don't burn.

Meanwhile, place the oil, mustard, salt and pepper in a blender and blend. Add the lemon and blend once more until they are fully combined.

When the thrapsala and the vegetables are cooked, place them in a large shallow platter, thrapsala in the middle and the vegetables arranged around them and pour the dressing that you have prepared over them.

Finally, sprinkle with finely chopped parsley and the sweet red peppers cut into thin strips.