Vegetable Kebabs with Greek Marinade

• 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

1. ASSEMBLE THE KEBABS Stir all of the ingredients together in a bowl.
2. Light a grill.
3. Thread the vegetables onto skewers.
4. 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 4 minutes per side.

garlic, bay leaves, extravirgin olive oil, white wine, lemon juice, oregano, salt, lemon zest, freshly ground pepper, red bell pepper, sweet onion, zucchini, tomatoes, potatoes

Taken from www.foodandwine.com/recipes/vegetable-kebabs-with-greek-marinade (may not work)