I doubled the recipe and used half of it on some boneless, skinless chicken breasts and the other half on vegetable skewers and then grilled it all. It turned out great! Everyone loved it. My only change to the recipe was to use one very large shallot clove instead of the garlic. It's probably great either way, but it was really good with the shallot.
From EatingWell: July/August 2011
Sweet-tart balsamic vinegar spiked with garlic and Italian seasoning makes a fast and flavorful marinade for just about anything you’re inspired to grill for dinner.