Balsamic Vinegar Marinade

High-heat cooking methods such as grilling and broiling cause meat, poultry, and fish to form potentially carcinogenic chemicals, especially if charring occurs. One way to reduce these compounds by more than 90% is to marinate meats before grilling them, using a marinade such as this one

1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 cloves garlic, crushed
1/2 teaspoon dried rosemary
1/2 teaspoon salt

In a small jar with a tight-fitting lid, combine all ingredients. Shake well. This is enough marinade for 1-1/2 to 2 pounds of meat, poultry, or shellfish.

Source: UC Berkeley WellnessLetter.com