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Vegetable Kebabs with Greek Marinade

  • SERVINGS: 4
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Recipe

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.

Wine

The herbal flavors of a Washington State Sauvignon Blanc, such as the 1997 Waterbrook or the 1997 Chateau Ste. Michelle, would pair well with the grilled vegetables.

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