for veggies, my favorite is just using Wegman's basting oil. it's got a garlicky flavor.

for red meat, use a korean marinade: 1 cup sugar, 1 cup soy sauce, 1 cup water (seems like a lot of each, but it is perfect), couple cloves of garlic minced, chopped scallions, tablespoon of sesame oil, sprinkling of sesame seeds, and sliced onions.

Soy sauce, splash of balsamic, minced garlic, cracked pepper, wine.

For mushrooms, zucchini, red peppers and onioms, i combine A1 steak sauce, worsterschire, garlic powder, soy sauce, balsamic vinegar and oil.

I can't tell you. My friend swore me to secrecy.

But I did see Bobby Flay on TV last weekend, talking about his favorite BBQ glaze. Equal parts balsamic vinegar and honey. He said it puts a nice sweet/sour mahogany finish on everything.

My husband loves the Ken's Asian Sesame dressing on chicken.

Dijon mustard, olive oil, pepper, lemon juice-- pork or chicken
Hosin, soy sauce, sirachi, sesame oil, olive oil-- any meat or shrimp

Olive oil, lemon juice, lots of fresh chopped garlic, fresh thyme and rosemary, salt, pepper, and some red pepper flakes. (This is GREAT on shrimp.)

Olive oil, lots of fresh squeezed lime, garlic powder, salt/pepper.

Thai - fish sauce, sugar, cilantro, garlic, pepper in a mini processor

Vietnamese - fish sauce, lemon grass, onion, sugar, garlic, chili pepper, black pepper in a mini processor

yogurt + lemon juice + vinegar + seasoned salt +pepper + onion powder

I use the same marinade for basically everything, it never occurred to me to do otherwise!

For veggies, just some olive oil, kosher salt, and fresh ground pepper. Why mess up the taste with anything else?

For chicken (thighs only please) I use some sriracha mixed with some oil and a little bit of cumin.

For beef I use a yogurt-based marinade.

italian dressing too

For kebab-just water,vinegar, salt,black pepper,lots of onion rings.Let it marinate about 8 hours, then cook it on open fire-can't touch the grill. Lamb is the best,also pork, beef or chicken.

Olive oil, garlic, fresh parsley, salt and pepper

I am seeking some inspiration. Thanks!