Ingredients

• 4 tablespoons (65 mL) extra-virgin olive oil
• 4 tablespoons (65 mL) fresh rosemary leaves, chopped fine
• 2 tablespoons (25 mL) fresh thyme leaves, chopped fine
• 2 tablespoons (25 mL) minced shallot
• 2 tablespoons (25 mL) balsamic vinegar
• 2 tablespoons (25 mL) whole-grain mustard
• 2 teaspoons (10 mL) minced garlic
• 11/2 teaspoons (7 mL) kosher salt
• 2 teaspoons (10 mL) ground pepper

In a small bowl, whisk together all ingredients. Marinate fish only up to 1 hour; tougher and bigger beef and pork cuts for 8 hours or overnight. Chicken parts are usually ready in 1 to 4 hours.

Makes about 1 cup (250 mL)

(From: Weber's Big Book of Grilling. This marinade is great on vegetables as well as meats.)