Combine olive oil, lemon slices, rosemary sprigs, chopped garlic, and kosher salt in a large resealable plastic bag, shallow bowl, or baking dish.

Add poultry, meat, seafood, or vegetables (up to 2 pounds) to the marinade.

Refrigerate, covered, for at least 20 minutes, or up to overnight (8 hours). For fish and scallops, marinate for no more than 15 minutes.

Turn the food occasionally to ensure all surfaces are exposed to the marinade.

Before cooking, remove the food from the container and shake off excess liquid.

Cook on a lightly oiled grill to the desired doneness.