Directions:
- For Oregano Dressing - Place all ingredients in a screw top jar and shake well to combine, set aside.
- For Vegetables - Peel and thickly slice pumpkin; quarter zucchini length ways; thickly slice both types of peppers (capsicum).
- Brush vegetables with half the oregano dressing and sprinkle with a little salt.
- 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).
- Arrange vegetables on serving platter and sprinkle with crumbled feta, capers and pine nuts (if using). Drizzle over remaining dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.47 Kcal (1199 kJ) | ||
| Calories from fat | 224.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.92g | 38% | |
|---|---|---|---|
| Cholesterol | 22.25mg | 7% | |
| Sodium | 364.77mg | 15% | |
| Potassium | 458.81mg | 10% | |
| Total Carbs | 11.99g | 4% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 5.55g | 11% | |
| Vitamin C | 125.6mg | 209% | |
| Iron | 1.6mg | 9% | |
| Calcium | 169.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 134.77 Kcal (564 kJ) | ||
| Calories from fat | 105.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.72g | 38% | |
|---|---|---|---|
| Cholesterol | 10.47mg | 7% | |
| Sodium | 171.61mg | 15% | |
| Potassium | 215.85mg | 10% | |
| Total Carbs | 5.64g | 4% | |
| Sugars | 2.02g | 17% | |
| Dietary Fiber | 1.03g | 9% | |
| Protein | 2.61g | 11% | |
| Vitamin C | 59.1mg | 209% | |
| Iron | 0.7mg | 9% | |
| Calcium | 79.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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