4 cloves of garlic, minced
2 bay leaves
½ cup of olive oil (125ml)
1 cup of dry white wine (250ml)
2 tablespoons of lemon juice (30ml)
1 tablespoon of fresh oregano, chopped (15ml)
1 teaspoon of sea salt (5ml)
1 teaspoon of lemon zest (5ml)
1 tablespoon of fresh thyme (15ml)
½ teaspoon of ground black pepper (2.5ml)

8 skewers
1 large red pepper, cut into cubes
1 large yellow pepper, cut into cubes
2 small zucchinis, cut ½"rounds
1 pint of cherry tomatoes
1 pound parboiled baby Potatos, cut ½" round
1 red onion, cut in 1" squares

Soak wooden skewers for 1 hour in cool water.

In a mixing bowl, combine the marinade ingredients.

Thread vegetables onto skewers and place in a non reactive dish. Brush generously with the marinade. Pour marinade over skewers reserving some for basting. Place kabobs in the fridge to marinate.

Preheat grill to 375ºF

Place kabobs on grill and baste with the additional marinade. Cook until vegetables are tender, about 4 minutes per side.

Yield: 8 servings


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