Grilled Vegetable Salad With Oregano Vinaigrette - cooking recipe

Ingredients

None None Oregano Vinaigrette
1/2 cup olive oil
2 tbsp white wine vinegar
2 cloves garlic, minced
1 tbsp fresh oregano, finely chopped
1 lb winter squash, peeled, deseeded, thickly sliced
3 None medium zucchini, quartered lengthwise
2 None small red peppers, thickly sliced
2 None small yellow peppers, thickly sliced
12 None spring onions, trimmed
5.25 oz feta cheese
2 tbsp baby capers, rinsed, drained
1 tbsp pine nuts, toasted

Preparation

For the oregano vinaigrette, whisk together oil, vinegar, garlic and herbs.
Toss vegetables with 1/2 the oregano vinaigrette then season. Grill or broil until just tender. Arrange on a serving platter and sprinkle with crumbled feta, capers and pine nuts. Drizzle with remaining oregano vinaigrette.