Name: Grilled vegetable salad with oregano dressing
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 400 gram pumpkin, sliced thickly; 3 medium (360g) zucchini, quartered lengthways; 2 small (400g) red capsicums, sliced thickly; 2 small (400g) yellow capsicums, sliced thickly; 12 green onions (green shallots), trimmed; 150 gram fetta cheese; 2 tablespoon baby capers, rinsed, drained; 1 tablespoon pine nuts, toasted; Oregano dressing; 1/2 cup (125ml) olive oil; 2 tablespoon white wine vinegar; 2 clove garlic, crushed; 1 tablespoon finely chopped fresh oregano

Ingredients

400 gram pumpkin, sliced thickly

3 medium (360g) zucchini, quartered lengthways

2 small (400g) red capsicums, sliced thickly

2 small (400g) yellow capsicums, sliced thickly

12 green onions (green shallots), trimmed

150 gram fetta cheese

2 tablespoon baby capers, rinsed, drained

1 tablespoon pine nuts, toasted

Oregano dressing

1/2 cup (125ml) olive oil

2 tablespoon white wine vinegar

2 clove garlic, crushed

1 tablespoon finely chopped fresh oregano

Method

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.

Women's Weekly Food