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Categories:
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
Viewed: 31 - Published at: 7 years agoIngredients
- 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
Method
- 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.
- For the fresh oregano dressing, whisk all ingredients in a small bowl.
- Combine grilled vegetables, olives and dressing in large bowl; toss gently. Serve with radicchio.
