Greek Vegetable Kabobs

Marinade:

4 cloves of garlic, minced
2 bay leaves
½ cup olive oil
1 cup dry white wine
2 Tbsp lemon juice
1 Tbsp fresh oregano, chopped
1 tsp sea salt
1 tsp lemon zest
1 Tbsp fresh thyme
½ tsp ground black pepper

In a mixing bowl, combine ingredients.

Kabobs:

8 skewers
1 large red pepper, cut into cubes
1 large yellow pepper, cut into cubes
2 small zucchinis, cut ½-inch rounds
1 pint cherry tomatoes
1 lb parboiled baby potatoes, cut ½-inch rounds
1 red onion, cut into 1-inch squares

Soak wooden skewers for 1 hour in cool water.

Thread vegetables onto skewers and place in non-reactive dish. Brush gently with marinade. Pour marinade over skewers, reserving some for basting. Place kabobs in refrigerator to marinate.

Preheat grill to 375 F.

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

Let me know how they turn out if you decide to make them.