Bubs not so Secret BBQ Vegetable Marinade

I've been BBQing all month and thought I would share a couple of recipes I've been experimenting with.  

BBQ Vegetable Marinade

1/4 cup olive/vegetable oil  

1/4 cup balsamic vinegar

2 cloves of garlic (I love garlic in everything)

1/2 habanero pepper or 1 Thai chili. (Substitute with jalapeno for less spice)

1 teaspoon garam masala (not a common item for some people.  Substitute with cumin/paprika combo)

2 tablespoon basil

pinch of salt and pepper 

Mix oil and vinegar in a bowl.  Finely mince garlic and habanero and add to bowl.  Add garam masala, salt and pepper to bowl.  Finally add chopped basil and mix together.  Pour everything into big zip lock bag and put in fridge.

This marinade works well with all vegetables.  I used onions, peppers, french beans, asparagus, carrots, tomatoes and zucchini.  The trick to get them cooking evenly is to cut the vegetable the same size. I used 1/2 big onion, 1/2 bell pepper, 15 french beans, 7 asparagus, 1/2 carrot, 1 big tomato and 1/2 zucchini for this amount of marinade.  I had plenty of extra marinade left in the bag after cooking..  

Mix all the vegetables into the marinade and put in the fridge for at least 2 hours.  I laid the zip lock bag flat in the fridge so all the vegetables can soak in the flavors in flipped it over 1 hour later.     

I grilled on medium-high heat, grill temperature showed 400-450 degrees, for about 4 minutes on each side.  I brushed extra marinade on vegetables while they were cooking and before serving.  

Will post a nice Asian grilled eggplant marinade later this week.