Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette

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Roasted Tomatoes:

8 plum tomatoes, halved

2 tablespoons pure olive oil

Salt and pepper

Squid:

16 whole squid, cleaned

Olive oil

Salt and pepper

2 large sweet onions, (Walla Walla, Vidalia), peeled and sliced 1/4-inch thick

Green Chile Vinaigrette:

1 poblano pepper, roasted, peeled, seeded and chopped

6 cloves roasted garlic

1/2 cup red wine vinegar

3/4 cup pure olive oil

1 tablespoon honey

Salt and pepper