GRILLED VEGETABLE KEBABS WITH GREEK MARINADE (for four)
Greeks also use this marinade for lamb, poultry and seafood. Use red wine when marinating red meat, white wine for poultry and seafood, or retsina (a resin flavored Greek wine) for an untraditional change.
For the marinade:
4 garlic cloves, minced
3 bay leaves
½ cup extra virgin olive oil
¼ cup dry white wine or retsina
2 tablespoons fresh lemon juice
1 tablespoon chopped oregano
1 teaspoon sea salt
1 teaspoon finely grated lemon zest
½ teaspoon freshly ground black pepper
For the kebabs:
1 large red bell pepper, cut into 1 inch dice
1 medium sweet onion, cut lengthwise into 4 wedges
2 small zucchini, cut into ½ inch thick rounds
1 pint cherry tomatoes
1 pound boiled small potatoes
1. Assemble the kebabs: Stir all of the ingredients together in a bowl.
2. Light the grill. Thread the vegetables onto skewers. Brush generously with the marinade and cook over a medium hot fire, basting a few times with additional marinade, about 4 minutes per side.
from Steve Raichlen, Food and Wine Magazine, June, 1995