Vegetables on the Grill: Basic Marinade

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.
• <a href=”https://www.motherearthliving.com/cooking-methods/asian-marinade.aspx”>Asian Marinade</a>
 
• <a href=”https://www.motherearthliving.com/cooking-methods/southwestern-marinade.aspx”>Southwestern Marinade</a>
 
• <a href=”https://www.motherearthliving.com/cooking/vegetables-on-grill-italian-marinade.aspx”>Italian-Style Marinade</a>


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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.
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Vegetables on the Grill.</a>