Vegetable brochettes with pimentón marinade
INGREDIENTS
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For the marinade:
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4 large cloves garlic, peeled and crushed
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1 tablespoon pimentón dulce
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1/2 teaspoon pimentón picante, or to taste
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3/4 teaspoon sea salt
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1 tablespoon aged sherry vinegar
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1/2 cup olive oil
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For the brochettes:
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12 baby red or Yukon Gold potatoes
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1 medium-sized red onion, quartered
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1 large red bell pepper, quartered and seeded
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Two 8-inch baby zucchini, sliced crosswise into twelve 1-inch-thick slices
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12 small shishito, fushimi, or other small, mild green peppers, stemmed
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12 medium-sized cremini mushrooms
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Sea salt, to taste
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