Grilled Vegetable Salad With Oregano Dressing - cooking recipe

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)
Oregano Dressing
1/2 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, crushed
1 tablespoon fresh oregano, finely chopped

Preparation

For Oregano Dressing - Place all ingredients in a screw top jar and shake well to combine, set aside.
For Vegetables - Peel and thickly slice pumpkin; quarter zucchini length ways; thickly slice both types of peppers (capsicum).
Brush vegetables with half the oregano dressing and sprinkle with a little salt.
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).
Arrange vegetables on serving platter and sprinkle with crumbled feta, capers and pine nuts (if using). Drizzle over remaining dressing.