Marinade:
4 garlic cloves, minced
2 bay leaves
1/2 C. Flying Olive's Koreneiki EVOO
1/4 C dry white wine (for poultry, seafood or vegs) or red wine (for red meats)
2 T. fresh lemon juice
1 T. chopped oregano
1 t. sea salt
1 t. freshly grated lemon zest
1/2 t. freshly ground pepper
Kebabs:
1 large red bell pepper
1 med 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
Stir all of the marinade ingredients together in a bowl. Assemble kabobs by threading the vegetables onto skewers. Let marinate 10-30 minutes.
Brush skewers generously with marinade and cook over a medium hot grill. If only veggies, marinate veggies a few times while cooking. If used with meat, discard marinade.