KEBAB WEEK: VEGETABLE KEBABS WITH GREEK MARINADE

Everything's better on a stick. This week, we'll print some summer-friendly kebab recipes. Today's comes from Food & Wine magazine.

INGREDIENTS

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



DIRECTIONS

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.

Serves 4.

This story was originally published May 20, 2011 at 7:00 AM with the headline "KEBAB WEEK: VEGETABLE KEBABS WITH GREEK MARINADE."