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Vegetables on the Grill: Basic Marinade

By Susan Belsinger
June/July 1999
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This simple grilled vegetable marinade keeps in the refrigerator for a month if herbs or ­garlic are omitted; otherwise, use it within 10 days. Vegetables may be ­marinated for from 1 to 24 hours. The longer you leave them in the marinade, the more flavor they will absorb. I use a glass 9-by-13-by-2-inch dish; you may ­alternatively use a stainless steel dish. Cover the dish with plastic wrap and keep refrigerated or in a cool place; turn the vegetables occasionally. If you are in a hurry or decide to grill at the last minute, just toss the marinade with the prepared vegetables and then brush on more as they cook. Makes 1 cup, enough to marinate two batches of vegetables

• 1/4 cup tamari soy sauce
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/4 cup water
• 1 to 2 cloves garlic, pressed or finely minced
• Freshly ground pepper to taste

1. In a lidded jar, shake all the ingredients well until they are well blended.

Variations: Adding herbs to this basic marinade gives distinctive flavors to your grilled vegetables. These are the three that I use most often; feel free to experiment with your own combinations of herbs and spices. I often divide a batch of Basic Marinade in half and make two different variants.

Asian Marinade 
Southwestern Marinade 
• Italian-Style Marinade 


Susan Belsinger, a frequent contributor to The Herb Companion, treats her family to grilled vegetables all summer long. She is the author, with Thomas DeBaggio, of Basil: An Herb Lover’s Guide (1996) and several other books from Interweave Press.

Click here for the original article Vegetables on the Grill.








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