Make the marinade the night before so the flavor has time to develop.
3 minced garlic cloves
2 bay leaves
1/2 cup extra virgin olive oil
1/4 cup dry white wine (Cavit pinot grigio)
2 Tb fresh lemon juice
1 Tb chopped fresh oregano
2 sprigs rosemary
1 tsp sea salt
1 tsp finely grated lemon zest
1/2 tsp fresh ground pepper
Kebabs:
1 large red pepper cut into 1" pieces
1 medium sweet onion cut into 4 wedges
2 small zucchini, cut into 1/2" thick rounds
1 pint cherry tomatoes
1 lb boiled small potatoes
Grill until the skins on the potatoes char a little bit.
It is preferable to start grilling the veggies before the meat.
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