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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (344g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 297 | ||
| Calories from Fat 215 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.9g | 36% | |
| Saturated Fat 6.4g | 31% | |
| Monounsaturated Fat 14.3g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 381mg | 15% | |
| Potassium 804mg | 22% | |
| Total Carbohydrate 17.7g | 5% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 6.0g | ||
| Protein 7.1g | 14% | |
Grilled Vegetable Salad With Oregano Dressing
By: Sarah!
Jan 3, 2007
Adapted from the Australian Womens Weekly. A favourite dish of mine is vegies cooked on the barbecue, the vegetables listed can of course be varied, I am sure that any combination would taste just as good.
SERVES 6
Ingredients
- 400 g pumpkin
- 3 zucchini
- 2 red capsicums (red peppers)
- 2 yellow capsicums (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
Directions
1
For Oregano Dressing - Place all ingredients in a screw top jar and shake well to combine, set aside.2
For Vegetables - Peel and thickly slice pumpkin; quarter zucchini length ways; thickly slice both types of peppers (capsicum).3
Brush vegetables with half the oregano dressing and sprinkle with a little salt.4
Cook vegetables on heated barbeque grill(medium heat), turning until just tender and with slight char lines. (vegetables can be cooked in batches if your barbeque is small).5
Arrange vegetables on serving platter and sprinkle with crumbled fetta, capers and pine nuts (if using). Drizzle over remaining dressing.
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Featured Reviews for This Recipe
From: Gandalf The White
On Jul 22, 2008
Wonderful recipe ... the pumpkin is a little unusual — it tends to be a fall vegetable here in the US, but it adds a carmelized sweetness to the grilled vegetables that is refrehsing and a surprise. Clearly, the veggies can be altered to fit whatever your garden or grocery store has available. I added some corn on the cob, then shucked the kernels free. The dressing is simple to make and also adds another, mild layer of flavor. Definitely a keeper, thanks, Sarah!, for posting.
From: Caroline Cooks
On Jul 6, 2008
Delightful grilled veggies; loved the dressing. Use yellow squash, green onions, red and green peppers and the capers. Put into foil packets and on the grill for 18 minutes, turning once. YUM! Made for Sarah's Cook-a-thon and the Grilling Event in Cooking Photos.
From: Alskann
On Apr 23, 2008
Delicious and very easy to make. I used zucchini, yellow summer squash, red, green & orange peppers and mushrooms. Very good. Next time I may increase the vinegar a tad, but it is good as written. Thanks for posting.
From: Stardustannie
On Apr 26, 2007
This is just devine!! Due to the weather I cooked this inside on my cast iron grill. I used only red capsicum and added some sweet potato. A great side for any meats....or a vegetarian main even.Mmmmm Yum!
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