A delightful medley of grilled vegetables topped with a flavorful herb dressing, perfect for a summer gathering.
Combine the olive oil, red wine vinegar, minced garlic, and fresh oregano in a mixing bowl. Whisk until well blended.
For a smoother dressing, you can blend the ingredients in a small blender.
Peel and slice the pumpkin, quarter the zucchinis lengthwise, and slice the bell peppers. Trim the green onions.
Cut the vegetables into even sizes to ensure they cook uniformly.
Brush the vegetables with half of the prepared dressing.
Use a silicone brush for even application of the dressing.
Preheat the grill to medium heat. Grill the vegetables, turning occasionally, until tender and slightly charred.
Avoid overcrowding the grill to achieve better charring.
Arrange the grilled vegetables on a serving platter. Sprinkle with crumbled feta cheese and toasted pine nuts. Drizzle with the remaining dressing.
Serve immediately for the best flavor and texture.
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