makes 4 brochettes
4 large garlic cloves – skinned and crushed
1 tablespoon paprika
1/4 teaspoon or ground cayenne
3/4 teaspoon sea salt
1 tablespoon aged sherry vinegar
1/2 cup olive oil
For the brochettes
12 baby red or Yukon Gold potatoes
1 medium red onion
1 large red pepper
12 medium crimini mushrooms
sea salt to taste
1. For the marinade – Place all ingredients in a small bowl and whisk until well blended. Set aside.
2. For the brochettes – Boil the baby potatoes until tender but not falling apart. Drain well and set aside to cool. Peel the red onion and cut in quarters. Cut each quarter in half, crosswise, and separate each onion layer. Slice the zucchinis crosswise in 8 1″ slices.. Cut the red pepper in quarters. Seed it and cut each quarter in 3 pieces crosswise: you should have twelve 1 1/2″ pieces. Trim the mushroom stems and brush caps clean with a dry paper towel. Place all the vegetables in a large bowl and drizzle with 2/3rd of the marinade (refrigerate the balance of the marinade). Mix well, being careful not to break the vegetables, and let sit at room temperature for 30 minutes to 1 hour, stirring a couple of times to keep the vegetables well coated with the marinade.
3. To make the brochettes – Thread the vegetables on a skewer in this order: a couple of slices of onion, 1 mushroom, 1 potato, 1 zucchini slices, 1 red pepper slice. Repeat 2 times for each brochette. You will end up with four brochettes.
4. Preheat gas grill to medium-high heat or fire up a charcoal grill. Grill the brochettes on each side until the vegetables are well charred. Serve with the balance of the marinade and sprinkle with salt to taste.