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Oh! Oregano
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Have you tried grilled vegetables with oregano?
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HERB FOR HEALTH Oregano
Oregano is known botanically as Origanum vulgare and is called wild marjoram in many parts of Europe.It is a small shrub with multi-branched stems covered with small greyish-green, oval leaves and small white or pink flowers. Orega
no is an excellent source of iron, manganese, calcium, magnesium, vitamin A, vitamin C, vitamin K, omega-3 fatty acids and dietary fibre. It is en effective anti-bacterial. It is rich in anti-oxidants that can prevent oxygen-based damage to cell structures in the body.
Try a tea made with oregano for indigestion, bloating, flatulence, coughs, urinary problems, bronchial problems, headaches, swollen glands and to promote menstruation. It has also been used in the past to relieve fever, diarrhoea, vomiting, and jaundice. Externally, the leaves can be pounded into a paste that can be used to relieve pain from rheumatism, swelling, itching, aching muscles, and sores.
For tired joints and muscles, put a handful of leaves in a coffee filter, mesh bag, or cheesecloth bag and run steaming bath water over it. Relax in the warm, fragrant water. Oregano, either in its fresh or dried form, should be added toward the end of the cooking process since heat can make it lose its flavour. Enjoy a slice of pizza garnished with it.Oregano goes well with sautéed mushrooms and onions. Fresh oregano makes an aromatic addition to omelettes.Now, for a recipe.
Grilled Vegetable Salad With Oregano Dressing
Ingredients
Pumpkin: 400gm
Zucchini: 3
Red capsicum (red peppers): 2
Yellow capsicum (yellow peppers): 2
Green onions, trimmed: 12
Salt to taste
Feta cheese, crumbled: 150 gm
Babycaper, rinsed and drained: 2 tbsp
Pine nuts, toasted (optional): 1 tbsp
Oregano Dressing
Olive oil: half cup
Red wine vinegar: 2 tbsp
Garlic cloves, crushed: 2
Fresh oregano, finely chopped: 1 tbsp
Method
For Oregano Dressing: Place all the ingredients in a screw top jar and shake well to combine; set aside.
For Vegetables: Peel and thickly slice pumpkin; quarter zucchini lengthwise; thickly slice both types of peppers (capsicum). Brush the vegetables with half the oregano dressing and sprinkle with a little salt. Cook the vegetables on a heated barbeque grill (medium heat), turning until they become just tender and with slight char lines. (Vegetables can be cooked in batches if your barbeque is small). Arrange the vegetables on a serving platter and sprinkle with crumbled feta, capers and pine nuts. Drizzle the remaining dressing over the vegetables.
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Metro Plus
Bangalore
Chennai
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Kochi
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Visakhapatnam
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