Large recipe (Small Recipe, for 2)
1 ½ c. (½ c.) vegetable oil
¾ c. (¼ c.) soy sauce
¼ c. (1 ½ T) Worchestershire sauce
½ c. (3 T) wine vinegar
2 T (2 t) dry mustard
2 t (½ t) salt (optional)
1/3 c. (2 T) lemon juice
2 t. (½ t) coarsely ground pepper
3 T (1 T) dry parsley
1 head (6-8 cloves) garlic, chopped/crushed
Put all ingredients in a large jar and shake well to mix. Add meat or vegetables to jar and refrigerate overnight. Shake jar to mix whenever you open the fridge. I use separate jars for meat and veggies… this way you can brush on the leftover veggie marinade while you’re grilling with no danger of contamination from meat juices. Also, marinade used for vegetables can be kept in the fridge and re-used once (if you do it within a couple of weeks).
Meat: This is great for mid-range quality beef – all the acids do a great job of tenderizing. If your plans change, beef may be left in for a couple of days with no ill effects. If you choose to use very tender meat, I’d suggest limiting marinating time to less than 12 hrs.
Vegetables: I’ve tried zucchini, yellow squash, eggplant, mushrooms (button and portabello), and asparagus, all with great success. Either chunk for kabobs or slice squashes about ¼\" thick, eggplant about ½\" thick and leave mushrooms whole. Asparagus works best skewered about 1\" from the end… you can fit a 10-20 spears on a single skewer and then you don\'t lose theym to rolling between the grill wires. Vegetables really should get grilled the next day, or they turn to mush. I’m sure it would work on other veggies too.
Update: When I don\'t have the foresight to start marinating the veggies the day before, I\'ve found that they do equally well if I eliminate the oil from the recipe; then (2) put them in a baking dish or Ziploc bag and leave them out on the counter, turning them occasionally. Just before you\'re ready to grill, mist or brush them with a little olive oil.