Char-grilled mediterranean vegetables | Women's Weekly Food

Ingredients

• 1 (200g) red capsicum, quartered, seeded, membranes removed, thickly sliced
• 1 (200g) yellow capsicum, quartered, seeded, membranes removed, thickly sliced
• 1 (300g) red onion, halved, cut into wedges
• 1 (250g) kumara, thinly sliced lengthways
• 2 (120g) baby eggplants, thinly sliced lengthways
• 2 (240g) zucchini, halved lengthways
• 345 grams bottled artichoke hearts, drained, halved
• 100 grams seeded kalamata olives
• 1 (150g) radicchio, trimmed, leaves separated
• 1/4 cup (60ml) olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 cloves garlic, crushed
• 1 tablespoon finely chopped fresh oregano