1.Make dressing by placing all ingredients in a screw-top jar; shake well.
2.Brush vegetables with half the oregano dressing; sprinkle with a little salt. Cook pumpkin, zucchini, capsicums and green onions, in batches, on a heated barbecue (or grill plate) until just tender. Transfer the vegetables to a plate from the barbecue as they are cooked; keep covered.
3.Arrange vegetables on serving platter; sprinkle with crumbled fetta, capers and pine nuts. Drizzle with remaining oregano dressing.