Grilled Vegetable Salad With Oregano Dressing

Total Time
30 mins
30 mins

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.

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  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.
Most Helpful

5 5

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!

4 5

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.

5 5

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.