Grilled Vegetable Salad With Oregano Dressing |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Adapted from the Australian Womens Weekly. A favourite dish of mine is veggies cooked on the barbecue, the vegetables listed can of course be varied, I am sure that any combination would taste just as good. Ingredients:
400 g pumpkin |
3 zucchini |
2 red capsicums (red peppers) |
2 yellow peppers (yellow peppers) |
12 green onions, trimmed |
salt |
150 g feta cheese, crumbled |
2 tablespoons baby capers, rinsed and drained |
1 tablespoon pine nuts, toasted (optional) |
1/2 cup olive oil |
2 tablespoons red wine vinegar |
2 garlic cloves, crushed |
1 tablespoon fresh oregano, finely chopped |
Directions:
1. For Oregano Dressing - Place all ingredients in a screw top jar and shake well to combine, set aside.
2. For Vegetables - Peel and thickly slice pumpkin; quarter zucchini length ways; thickly slice both types of peppers (capsicum).
3. Brush vegetables with half the oregano dressing and sprinkle with a little salt.
4. Cook vegetables on heated barbecue grill (medium heat), turning until just tender and with slight char lines. (vegetables can be cooked in batches if your barbecue is small).
5. Arrange vegetables on serving platter and sprinkle with crumbled feta, capers and pine nuts (if using). Drizzle over remaining dressing.
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