Barbecued octopus with pepper salad

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Barbecued Octopus with Pepper Salad
  Categories: None
       Yield: 4 servings
  
       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
 
 MMMMM--------------------------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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