Grilled Mediterranean Vegetables

• 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

1. 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.
2. For the fresh oregano dressing, whisk all ingredients in a small bowl.
3. Combine grilled vegetables, olives and dressing in large bowl; toss gently. Serve with radicchio.

red pepper, yellow pepper, red onion, sweet potato, baby eggplant, zucchini, hearts, olives, radicchio, oregano, olive oil, red wine vinegar, lemon juice, garlic, fresh oregano

Taken from recipes-plus.com/api/v2.0/recipes/36895 (may not work)