Grilled vegetables make a delicious accompaniment to your favorite meat or chicken, but they can be downright magical when you take the time to marinate them before grilling. If you’ve never considered marinating your vegetables, you’re going to be thrilled with the delicious flavors you can create with just a little effort.

Preparing a Grilled Vegetable Marinade

Like marinades intended for meat, your vegetable marinade will consist of an oil, an acid, and whatever flavorings and herbs you want to add. The acid (citrus juice or vinegar) serves to break down the vegetable fibers, allowing the flavor to be absorbed.

It’s easy to create your own marinade by deciding what flavor family you want and choosing herbs and spices that fit in that category. For instance, an Italian meal might use an herb-garlic vegetable marinade, while a Cajun theme might opt for something a little spicier.

Grilled Vegetable Marinade Ideas

Not everyone feels confident enough in their chef skills to throw together a marinade off the top of their head. For those of us who would rather work from a recipe, here are five delicious vegetable marinades to tantalize your tastebuds:

1. Garlic Soy–1/2 c. olive oil, 1/2 c. lemon juice, 1/2 c. soy sauce, and 1 clove fresh minced garlic. Whisk together in a bowl and pour over vegetables in a zip top bag.
2. Mojo–3/4 c. olive oil, 1 c. sour orange juice (or substitute 1/2 c. orange juice, 1/4 c. lemon juice, and 1/4 c. lime juice), 3 cloves garlic, 1/2 c. minced onion, 1 tsp. oregano, 1/2 tsp. crushed peppercorns, and 1 tsp. salt.
3. Asian–2 Tbsp. soy sauce, 2 Tbsp. rice wine vinegar, 2 tsp fresh ginger, 1 tsp sesame oil.
4. Garlic Lemon Basil–1/4 c.  olive oil, 1/4 c. lemon juice, 1/4 c. chopped fresh basil, 2 cloves minced garlic.
5. Basalmic Honey–1/4 c. Balsamic vinegar, 2 Tbsp. olive oil, 1 c. soy sauce, 1 Tbsp. honey, 2 Tbsp. fresh thyme, 1 tsp black pepper.

Don’t be afraid to experiment! Change up the ingredients, add your own, or try something completely different. It’s all part of the outdoor chef experience!

Grilling Tips

Pre-chop vegetables into 1 to 2 inch pieces. Once your marinade is prepared, let the vegetables steep in it for 30 minutes to an hour. Don’t leave any longer than this or your veggies will be mushy. Thread the pieces onto a skewer for veggie shish kabobs. Heat grill to medium-high (350 or 400 degrees) and place skewers on grill plate. Grill for 10-12 minutes, turning once about halfway through. Veggies are done when they can be pierced easily with a fork.

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Unless you’re grilling filet mignon for your backyard barbecue crowd, you may find that the cut of meat you purchased needs a little help to make it tender. And since most of us won’t be buying top dollar cuts of meat on a regular basis, we need a reliable, delicious way to tenderize our grilled steak. Good news! Grilled steak marinade not only produces tender, flavorful steak every time, but it also gives you a chance to show off your culinary prowess and get creative with flavors.

How to Make a Great Grilled Steak Marinade

The tenderizing process of a good marinade happens as the acidic element (usually citrus or vinegar) begins to break down the fibers of the meat. For the best results, leave the steak in the marinade for several hours or overnight before grilling.

Most marinades consist of oil, an acid like lemon juice or balsamic vinegar, and seasonings. You can easily create your own by determining what flavor family you’re aiming for (sweet, savory, Asian, spicy, etc.) and combining ingredients to produce the desired effect. Common ingredients include garlic, soy sauce, herbs, brown sugar, and shallots.

Place the steak in a zip top bag or glass dish and turn at least once to make sure all sides of the meat come into contact with the marinade. If you like, you can reserve some of the marinade to use for basting later. Discard any leftover marinade that has come into contact with the meat in order to prevent the spread of bacteria.

Delicious Grilled Steak Marinade Recipes

While a lot of chefs enjoy experimenting with flavors, some of us just need a recipe to follow. Here are some delicious ones to get you started.

• Balsamic and Soy–1/4 c. olive oil, 1/4 c. balsamic vinegar, 1/4 c. soy sauce, 2 cloves chopped garlic, 1 Tbsp. rosemary, 1 tsp. salt
• Spicy Garlic Herb–1/2 c. olive oil, 1/3 c. lemon juice, 1/4 c. Worcestershire sauce, 1/4 tsp. hot sauce, 2 cloves chopped garlic, 3 Tbsp fresh chopped basil, 1 tsp. black pepper
• Maple Soy–Equal parts maple syrup, soy sauce, and balsamic vinegar. Add 2 chopped garlic cloves.

Finishing Well

When the steaks have finished marinating, remove them from the zip top bag and pat dry. Place on the grill over high heat and cook for 8-10 minutes, turning occasionally. This will result in a medium-cooked steak. Leave on the grill a minute or two longer for well-done, and a minute or two shorter for rare.

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Marinating salmon adds a textured flavor palette to an entrée that already holds pride of place in the grilled fish arena. Salmon is more robust than many other types of fish, making it a perfect choice for the grill. Adding a delicious marinade will create an dish that will become a staple of your backyard barbecue repertoire.

Creating a Grilled Salmon Marinade

You can buy a marinade, of course, but if you want to exhibit your culinary prowess, a homemade marinade gives you the opportunity to try a variety of different spices and flavors. Start with an olive oil base, add an acid like citrus juice or vinegar, and season with any spices you like. The salmon should remain in the marinade for 30 minutes to an hour at the most. If you leave it any longer, the fish will become mushy.

You can save the marinade to use as a sauce if desired; just be sure to heat it to a boil before using in order to kill any bacteria left from the raw fish.

How to Marinate Salmon

Create the marinade of your choice and pour into a wide, shallow dish. Place fish into the marinade for about 30 minutes, turning once. You can also put the marinade and fish into a zip top bag. Refrigerate the fish while marinating. When the marinating process is finished, remove the salmon and place immediately onto the grill over medium heat. Grill for six to eight minutes on each side. If you want grill marks, increase the heat for the last couple of minutes and cook for one or two additional minutes per side.

Grilled Salmon Marinade Recipes

You can create any marinade flavor you wish to lend just the right touch to your grilled salmon. Try these ideas to get you started, but don’t be afraid to experiment!

Lemon Herb–Combine 2 Tbsp olive oil, the juice from 1 lemon, and 1 tsp of fresh thyme or rosemary.

Soy and Ginger–For an Asian flavor, begin with 1/4 c. olive oil and 3 Tbsp. soy sauce. Add 1 Tbsp. finely chopped ginger, 2 cloves finely chopped garlic, and chopped scallions if desired. Add any additional herbs you like. You can also add sesame seeds and a tablespoon of sesame oil for a slightly different Asian taste.

Pineapple and Brown Sugar–Whisk together 1/4 c. brown sugar, 1/4 c. pineapple juice, 1 tsp. dijon mustard, 1 Tbsp olive oil, and 2 cloves finely chopped garlic. If desired, make a delicious pineapple salsa using grilled pineapple. Serve over salmon after grilling.

You can tweak these recipes to suit your own tastes (try adding some soy sauce, honey, or ginger to alter the flavor slightly), or create your own from scratch. Sweet marinades and glazes complement the flavor of the salmon beautifully, while savory or spicy ingredients will add some flair to your dinner.

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Whether you’re grilling seafood or steak, a skewer of shrimp on the side makes a delicious complement to your outdoor barbecue. Shrimp grill quickly, and you can flavor them to work well with any meal using an easy marinade. Marinating your shrimp will give them an extra boost of flavor, and when combined with the smoky texture of the grill, your guests will be demanding to know your culinary secret.

Grilled Shrimp Marinade Basics

It’s easy to create a basic shrimp marinade from scratch. Just follow these simple steps:

• Begin with an oil and acidic base. The acid–lemon juice, vinegar, etc.–will begin to break down the protein fibers, which is what allows the shrimp to absorb flavor and retain moisture.
• Add fresh garlic and fresh herbs. You can match the herbs to the style of the meal. For instance, use oregano and basil for an Italian flavor, and sesame seeds and ginger for an Asian flair. Looking for a taste of Mexican? Try cilantro, red pepper flakes, and a dash of hot sauce.
• If desired, reserve a portion of the marinade for basting.
• Marinate the shrimp for no longer than an hour. Longer marinating times should be reserved for more robust meats like steak and chicken. Shrimp and fish will get mushy if left in the marinade for too long.

Grilling the Shrimp

Once your shrimp has marinated for 30 minutes to an hour, put them on skewers for grilling. Spray the grill plate with oil to prevent sticking and heat the grill to medium. Place shrimp over heat and grill for 5 minutes per side. If you reserved part of your marinade for basting, brush onto shrimp several times during the grilling process.

Do not baste with leftover marinade that your shrimp has been sitting in. There will be bacteria left from the raw shrimp. You can, however, heat this marinade to boiling to kill the bacteria if you want to use as a basting sauce.

Grilled Shrimp Marinade Recipes

While it’s fairly easy to make your own marinade, you can use these recipe ideas to get your creative juices flowing:

Italian Herb–1 c. olive oil, juice from 1 lemon, 2-3 cloves minced garlic. 1 tsp. each of oregano and black pepper, and 1 Tbsp. tomato paste.

Honey Lime–1/2 c. olive oil, juice from 1 lime, 1/4 c. honey, 2 cloves minced garlic

Lemon Herb–1/4 c. olive oil, juice from 1 lemon, 1/4 c. fresh, chopped cilantro, 1 clove chopped garlic, 2 tsp. chopped basil

Once you have mastered these recipes, try changing them up a bit by adding your own ingredients. You’ll have your friends and family begging for more!

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If you’re looking for something to spice up your grilled beef, chicken, or fish, a grilling sauce will give you just the flavor surge you’re looking for. Unlike marinades, sauces are usually applied during or just after cooking. They can also be used for dipping during the meal. There are plenty of sauces for the grill available at your local grocery store, but making your own sauces gives you the opportunity to experiment and make just the perfect complement to your grilling masterpiece.

Basics of Sauces for the Grill

When it comes to grilling sauces, most people immediately think of thick, tangy barbecue sauce. While this type of sauce is a staple in many American back yards, it is by no means the only option. Sauces can be spicy, sweet, fruity, garlicky, or any flavor combination you choose. The best recipes are those that don’t overpower the flavor of the meat, but rather enhance it. Before we talk about types of sauces, here are a few tips for incorporating a great sauce into your recipe lineup:

• Apply during the last 5-10 minutes of cooking. This is especially important for sugar-based sauces, since these can quickly burn in a high-heat environment. If you prefer, you can brush the sauce on after removing the meat from the grill.
• If you plan to use some of the sauce for dipping, make sure you divide it before you brush onto raw meat. This will prevent cross-contamination. Discard any leftover sauce that has come into contact with a brush that has touched underdone meat.
• Apply layers of sweet sauce a minute or two apart during grilling to form a glaze.
• Barbecue sauce can be made a day or two ahead. The extra time in the fridge will enhance the flavor of the sauce.

Types of Sauces for the Grill

Sweet sauces can be made from a variety of ingredients including sugar, corn syrup, fruit, fruit juice, jam, and honey. These sauces make an excellent glaze. Try fruit-based sauces with pork or chicken and sweet barbecue sauce with any type of meat.

Savory sauces include garlic-herb recipes, spicy flavors, and Asian-inspired sauces. Many of these sauces combine an oil with a more acidic ingredient such as citrus juice or vinegar. An easy example of a flavorful savory sauce is to combine butter, lemon juice, and Worstershire sauce.

Dipping sauces complement just about any meat and are extremely versatile. Simply whisk ingredients together and serve alongside the main dish. Start with an oil and vinegar base and try adding herbs, lemon or lime zest, salt and pepper, garlic and capers or finely chopped tomatoes. For an Asian flavor, add soy sauce and finely chopped peanuts. The sky is the limit with dipping sauces, so don’t be afraid to experiment with different flavor combinations.

Using Leftover Grilling Sauces

Grilling sauces can be kept in the refrigerator for a couple of days, provided they haven’t been contaminated with raw meat juices. If you don’t plan to grill again in the next day or so, try blending with cream cheese or sour cream for a flavorful dip, mixing with baked beans, chili, or tacos for added flavor, or using in place of ketchup for fries and burgers.
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