Vegetable Kebabs with Greek Marinade

• Recipe by Steven Raichlen

Ingredients

MARINADE

1. 4 garlic cloves, minced
2. 3 bay leaves
3. 1/2 cup extra-virgin olive oil
4. 1/4 cup dry white wine or retsina
5. 2 tablespoons fresh lemon juice
6. 1 tablespoon chopped oregano
7. 1 teaspoon sea salt
8. 1 teaspoon finely grated lemon zest
9. 1/2 teaspoon freshly ground pepper

KEBABS

1. 1 large red bell pepper, cut into 1-inch dice
2. 1 medium sweet onion, cut lengthwise into 4 wedges
3. 2 small zucchini, cut into 1/2-inch-thick rounds
4. 1 pint cherry tomatoes
5. 1 pound boiled small potatoes

Directions

1. MAKE THE MARINADE: Stir all of the ingredients together in a bowl.
2. ASSEMBLE THE KEBABS: Light a grill. Thread the vegetables onto skewers. Brush generously with the marinade and cook over a medium-hot fire, basting a few times with the additional marinade, until the vegetables are tender and lightly charred, about 4 minutes per side.