Greek Vegetable Kabobs
Yield:8
4 cloves of garlic, minced
2 bay leaves
1/2 cup of olive oil (125ml)
1 cup of dry white wine (250ml)
2 tbsp of lemon juice (30ml)
1 tbsp of fresh oregano, chopped (15ml)
1 tsp of sea salt (5ml)
1 tsp of lemon zest (5ml)
1 tbsp of fresh thyme (15ml)
1/2 tsp of ground black pepper (2.5ml)
Kabobs
8 skewers
1 large red pepper, cut into cubes
1 large yellow pepper, cut into cubes
2 small zucchinis, cut ½”rounds
1 pt of cherry tomatoes
1 lb. parboiled baby potatoes, cut ½” round
1 red onion, cut in 1” squares
In a mixing bowl, combine the marinade ingredients.
Soak wooden skewers for 1 hour in cool water.
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.
|