Grilled Vegetable Salad With Oregano Vinaigrette

• 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

1. For the oregano vinaigrette, whisk together oil, vinegar, garlic and herbs.
2. 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.

oregano, olive oil, white wine vinegar, garlic, fresh oregano, winter, zucchini, red peppers, yellow peppers, spring onions, feta cheese, baby capers, nuts

Taken from recipes-plus.com/api/v2.0/recipes/24188 (may not work)