Separate the squid tentacles from the tubes. Toss in 1 tbsp olive oil, 1 crushed garlic, 1/2 lemon juice and zest and a sprinkle of salt. Place on a cast iron grill topper. Chop some of the herbs on top and set aside.
Cut the fairytale eggplant in half, lengthwise. Same with the peppers. Toss in 1 tbsp olive oil, remaining lemon and zest, remaining crushed garlic, salt and transfer to a grilling basket that will close and hold the veggies in place.
Get the grill hot. Place the veggie basket on one side for 10 minutes, turn it over and place the squid tray along side of it. Cook for 5 minutes, basting more olive oil if needed. Remove and serve.