Vegetable Brochettes

Name: Vegetable Brochettes
Ingredients: 4 large cloves garlic, peeled and crushed; 1 tablespoon pimentón dulce; 1/2 teaspoon pimentón picante, or to taste; 3/4 teaspoon sea salt; 1 tablespoon aged sherry vinegar; 1/2 cup olive oil; 12 baby red or yukon gold potatoes; 1 medium-sized red onion, quartered; 1 large red bell pepper, quartered and seeded; two 8-inch baby zucchini, sliced crosswise into twelve 1-inch-thick slices; 12 small shishito, fushimi, or other small, mild green peppers, stemmed; 12 medium-sized cremini mushrooms; sea salt, to taste

Viviane Bauquet Farre - FoodandStyle.com|July 24, 2012 3:58 pm EST

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Who can resist the taste of grilled foods? Smoky aromas make your mouth water, and robust flavors satisfy the most ravenous hunger. That’s how pimentón found its way into the marinade. A smoked Spanish paprika that comes in three varieties — dulce (sweet), agridulce (bittersweet and a little spicy), and picante (spicy) — pimentón is the spice most associated with Spanish national dishes like chorizo and paella. Click here to see A Vegetarian Grilling Menu.

Servings

4

Ingredients

4 large cloves garlic, peeled and crushed
1 tablespoon pimentón dulce
1/2 teaspoon pimentón picante, or to taste
3/4 teaspoon sea salt
1 tablespoon aged sherry vinegar
1/2 cup olive oil
12 baby red or yukon gold potatoes
1 medium-sized red onion, quartered
1 large red bell pepper, quartered and seeded
two 8-inch baby zucchini, sliced crosswise into twelve 1-inch-thick slices
12 small shishito, fushimi, or other small, mild green peppers, stemmed
12 medium-sized cremini mushrooms
sea salt, to taste

Directions

Place all of the ingredients in a small bowl and whisk until well blended. Set aside.
Place the baby potatoes in a medium-sized pot and cover with water. Place over high heat and bring to a boil. Cook until tender but not falling apart. Drain well and set aside to cool.
Cut each onion quarter in half, crosswise, and separate each onion layer. Cut each bell pepper quarter into 3 pieces crosswise: You should have twelve 1 ½-inch pieces. Place all of the vegetables in a large bowl and drizzle with 2/3 of the marinade (refrigerate the remaining marinade). Mix well, being careful not to break the vegetables, and let sit at room temperature for 30-60 minutes, stirring a couple of times to keep the vegetables well coated with the marinade.
Thread the vegetables onto each skewer in this order: a couple of slices of onion, 1 mushroom, 1 shishito pepper, 1 potato, 1 zucchini slice, 1 red pepper slice. Repeat 2 times for each brochette. You will end up with 4 brochettes.
Preheat a gas grill on medium-high heat or fire up a charcoal grill. Grill the brochettes on each side until the vegetables are well charred. Serve with the remaining marinade and season with salt, to taste.