For veggies like bell peppers and onions, no marinade. But I glaze while cooking. I do mariunade mushrooms, squash and such, porous veggies, as they take the marinade well. Baste the kabobs always.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."