Make your own and put it in a bottle - that way you will get the best bottled marinade, and you can make it in a blender. Here are the ingredients I use:

3 tbsp Dijon mustard
6 cloves garlic
1/4 cup chopped onion (optional)
1 tbsp dried oregano
2 tsp dried thyme
1/4 cup white Balsamic vinegar
1/4 cup red wine vinegar
2 tsp salt
3 tsp freshly ground black pepper
2/3 cup extra virgin olive oil, or to taste

Yield: approx. 1-2/3 cups

Note: this is not a vinaigrette salad dressing - it is just for marinade. For a salad dressing I only use fresh herbs (including fresh basil), but that is not necessary for a marinade.

Lars

I don't really consider anything as a marinade for vegetables, meaning that vegetables (except possibly something like eggplant) don't really absorb marinades. So, soaking them in anything is pretty much a waste of time. But if I'm grilling, I do sometimes brush on a mixture of orange juice, garlic and whatever seasonings strike my fancy. Delicious.

I use marinade mostly on mushrooms, and it makes a big difference. For Portabello mushrooms, I slice them, but for the button mushrooms, I cut them into quarters. I also marinate strips of zucchini, although they benefit from it less than the mushrooms. It's important not to marinate the mushrooms longer than an hour or so or they can get soggy.

Marinated and grilled mushrooms are excellent on pizza, but but the peppers, I only use olive oil before grilling them.

Lars

Along the lines of making your own marinade--
Mix to taste: garlic, soy or tamari sauce, olive oil and some balamic vinegar. Don't marinate for long, many veggies do not absorb the marinade very well some some will become mushy.

I do not wish to be contrary, but my recent experience was the opposite. :-) I marinated overnight and the veggies definitely picked up a lot of flavor without becoming mushy or soggy. I purchased all my veggies from Costco - I had large button mushrooms that I quartered or halved, a mixed bag of squash, a bag of red, yellow, and orange bell peppers, and some yellow onions. I just dumped the sliced veggies into a 2 gallon Ziploc with 3 bottles of dressing and turned it every couple of hours.

I do know that veggies donâÂÂt always cook at the same rate as steak or chicken, but I have to say the kabobs all came out really well and they looked amazing with all that color. I thought perhaps the overnight marinade softened the veggies which allowed them to cook faster?

For kebobs, we always use the same for both. What's wrong with the teriyaki that you wouldn't like it on veg?

If you want the quickie bottle rather than the make your own bottle, a mix of barbecue sauce and herb vinaigrette is good.

I also like D'oni sauces, some of which are at Whole Foods, and at gbmfoods.com. The Happy Together orange and garlic grill sauce is very good, and my favorite is What's Goin' On soy pear ginger Korean teriyaki sauce.

If you marinate mushrooms too long (and you may not notice this if you are marinating other vegetable with them), some of their own liquid will exude, thus losing flavor from the mushrooms. I always save the marinade that I use for mushrooms after I remove them because the marinade then has a distinctive mushroom flavor, which is good for marinating something else.

I find that mushrooms retain their own flavor best if not marinated too long. Typically, I do not marinate bell peppers or onions - only coat them with oil, as they have enough flavor on their own. Mushrooms benefit from added flavor, as they are rather bland, and squash can also benefit from a marinade, although I also like plain squash. I have never marinated squash and mushrooms together. Adding the bell peppers and onions to a marinade mix cannot hurt, but I do not think that the peppers and onions benefit from it as much as the other vegetables.

Lars

This is where I disagree with Lars. I love the flavor of the marinade on the onions and peppers, and moreso than on the mushrooms! I think our marinades must be very different. But then I also find that mushroom flavor intensifies as the water is shed. I do agree that the goop isn't absorbed in the hard veg--you don't really need to marinate, per se, but doing it in a bowl does get them well covered.

I am learning a lot from this thread, so I'm glad I asked.

I don't know why I didn't think the Teriyaki would be good for the veggies... My brain just did not associate the two... :-)

Teriyaki generally matches well with things that are sweet, which includes onions, peppers, and tomatoes. Actually, most roots and fruits (of which peppers and tomatoes are--seed pods) are sweet. Think about what they're like roasted. The caramelization comes from the sugar content. Kale is not sweet. Though spinach kind of is, in comparison, it's more wet, and less bitter, than sugary. Generally, cruciferous leafies are bitter or sulpherous, and regular leaves are leaves. :) So, in my opinion, yes, to teriyaki on roasty toasty skewered veg, and yes to dark green leafies for contrast. Kebobs are traditionally served with rice, and often that's rice with added sweet flavors, but even with a tart marinade, I prefer something less sweet with them. Iconoclastic, I know. [hanging head]

Mine is similar to Lars. I don't use red balsamic in grill marinades anymore. Too strong and make the entire meal taste the same. For mixed veggies, and jeri needs something easy for camping, i would not marinate veggies overnight. just toss in a light coating a few hours before grilling.

Most of us here make our own dressings and marinades but i do understand the ease of buying it especially if you find one you like at tj's. I would suggest using a bit of the teriyaki you like and stretching some of it, diluting it a bit, for your veggies. Add some mustard, apple cider vinegar, some honey or maple syrup, fresh herbs maybe. Marinate with some of it and save some as a dressing for the table after grilling. Would be really good with some toasted sesame seeds, chopped tomatoes and cucumbers as a side salad made a day or two ahead....keeps well refrigerated.
I made similar last weekend with a smashed avocado in the mix as a chunky spoon dressing to top a big mixed salad of garden greens.

I'll admit to making my own salad dressing, because I don't actually like most of the bottled ones (exception being Trader Joe's champagne pear vinaigrette, which I keep for grab and goes), but I buy a lot of jarred sauces, condiments and the like. I don't have the space to store whole canning runs of different flavors of things, nor the desire to do them. I will whip up something from scratch if I have a specific flavor in mind, but just for goop for roasting it's not really worth my bother. I get much more variety, plus ease of use, buying high quality bottles. But part of that is having a great variety of very high quality, chemical free, sauces available to me. Many of our members live where such riches aren't available, or their food budgets don't allow.

My guilty pleasure is Trader Joe's enchilada sauce. I make perfectly good enchilada sauce, but TJ's tastes right, is the right amount for one tray of enchiladas (though it's a standard bottle--just a good match with my dish), and is so amazingly convenient. I always have tortillas and some kind of cheese, and with the bottled sauce, random, mismatched leftovers can become a quick, delicious dinner.

Please don't be put off into thinking you have to make your own, just because you can. If you want to, do it! But if you're going camping, factory sealed bottles are much easier to pack. Just be careful with changes of altitude. If you're going over mountains, you might want to loosen the tops (losing that sealed advantage), so the pressure change doesn't do something bad.

"---I don't really consider anything as a marinade for vegetables, ----

Perhaps

Marinade is for meats?

when you use it for veggies, it's called pickling?

dcarch

Marinades often include oil, (not always) and why i said 'often'.
Oil can be a barrier and prevent an acid to penetrate. A pickling 'marinade' will penetrate most veggies in a short amount of time. No oil. (making fresh fridge pickles tonight for the weekend)
A bit of oil 'marinade' can be nice for veggies. Try a dry, non-marinated sliced zuc on the grill...ick, dry and bland. Most of the time, : )
Slow roasted, then tossed in a mixed veggie grill and it adds a bit of 'veg volume'.
(tossed in dressing after roasting)

I think i had so many bad bottled stuff over the years and no handy tj's on my grocery circuit that i just started making my own...
Though, after a bummer failed basil crop a few yrs ago when a crawfish clogged up my irrigation while out of town, i bought the costco pesto and still buy it. It is a bit 'costco-huge' so i freeze it in small portions if not used quickly.
Use the fresh for other things and once again, seems i'm having another strange year, even with careful attention.

Takes a bit of trial and error. I 'camp' every weekend on the farm. Prepping friday nights at home so we don't have neanderthal prep of meats and often can't even wash hands.
(out-house...shower is a coiled black water line on full sun rock fed by a stream...)
...water line clogs. It is gorgeous so we don't mind. Often come home stinky and shower Sunday night, lol. Two days of gardening and tending the land...

I could use a few bottled good ones. I might be near a tj's tomorrow morning. The pear one sounds really good.