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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%
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Alskann's Australia Day Menu 2007

Alskann

Grilled Vegetable Salad With Oregano Dressing

Recipe #203199 | 1 hour | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sarah!
Jan 3, 2007

Adapted from the Australian Womens Weekly. A favourite dish of mine is veggies 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 (change servings and units)

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

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 barbecue grill (medium heat), turning until just tender and with slight char lines. (vegetables can be cooked in batches if your barbecue is small).
5
Arrange vegetables on serving platter and sprinkle with crumbled feta, capers and pine nuts (if using). Drizzle over remaining dressing.

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Browse similar recipes by category

Course > Main Dish
Course > Salads
Main Ingredient > Vegetables > Peppers
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Outdoor > Barbecue
Occasion > Seasonal > Summer

Featured Reviews for This Recipe

From: Belgophile

On Aug 2, 2009

We loved this. Simple, delicious and a great-looking, too. I made with what I had on hand — various peppers, zucchini and corn on the cob — and served with grilled salmon. I'll definitely be making this again. Thanks for posting!

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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.

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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.

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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.

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