Grilled Mediterranean Vegetables - cooking recipe

Ingredients

1 None red pepper, quartered, seeded and thickly sliced
1 None yellow pepper, quartered, seeded and thickly sliced
1 None red onion, cut into wedges
1 medium sweet potato, thinly sliced lengthwise
2 None baby eggplant, thinly sliced lengthwise
2 small zucchini, halved lengthwise
1 jar (12 oz) artichoke hearts, drained and halved
1/2 cuo pitted kalamata olives
1 None radicchio, trimmed and leaves separated
None None FOR THE FRESH OREGANO DRESSING
1/4 cup olive oil
2 tbsp red wine vinegar
2 tbsp lemon juice
2 cloves garlic, crushed
1 tbsp finely chopped fresh oregano

Preparation

Heat an oiled grill pan on medium-high heat or preheat the grill to medium. In batches, cook pepper, onion, sweet potato, eggplant, zucchini and artichoke until browned and tender.
For the fresh oregano dressing, whisk all ingredients in a small bowl.
Combine grilled vegetables, olives and dressing in large bowl; toss gently. Serve with radicchio.