Everything's better on a stick. This week, we'll print some summer-friendly kebab recipes. Today's comes from Food & Wine magazine.
4 garlic cloves, minced
3 bay leaves
1/2 cup extra-virgin olive oil
1/4 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
1/2 teaspoon freshly ground pepper
1 large red bell pepper, cut into 1-inch dice
1 medium sweet onion, cut lengthwise into 4 wedges
2 small zucchini, cut into 1/2-inch-thick rounds
1 pint cherry tomatoes
1 pound boiled small potatoes
Make the marinade. Stir all of the ingredients together in a bowl. 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 four minutes per side.