Vegetable Brochettes

Ingredients

• 4 large cloves garlic, peeled and crushed
• 1 Tablespoon pimentón dulce
• 1/2 Teaspoon pimentón picante, or to taste
• 3/4 Teaspoons 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

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