Spread the vegetables across an oven dish and drizzle with olive oil. Season with salt and pepper and bake in the oven on a grill plate at 200°C for 6-10 minutes.
Make the marinade for the squid using the rest of the olive oil, garlic, finely chopped oven-dried tomatoes, parsley, black beans and pine nuts.
Briefly fry the squid and top it with the marinade and lemon juice.
Arrange the warm grilled vegetables and squid on a plate, then top with the yellow frisée lettuce and lemon zest.
