Vegetable Grill with Balsamic-Red Wine Glaze

Make the ultimate green-friendly backyard BBQ meal with great food you can pick up from your local  Farmers’ Market.

2/3 cup balsamic vinegar

2/3 cup red wine

2 pounds mixed vegetables, such as tomatoes, carrots, radishes, onions, sliced or quartered

2 tablespoons olive oil

1/4 teaspoon pepper

1/2 teaspoon salt

3 ounces prosciutto

1 sprig summer savory, chopped

1. Make the balsamic glaze: Combine the balsamic vinegar and red wine in a medium saucepan and simmer until the liquid is reduced to 1/4 cup — about 25 minutes.

2. Grill the vegetables: Gently toss the vegetables with the olive oil. Sprinkle with the pepper and salt. Grill until lightly golden and softened. For sturdier vegetables, such as carrots and radishes — about 10 minutes; onions and beans — about 5 minutes; tomatoes — 1 1/2 minutes per side. Grill the prosciutto just until warmed. Transfer all of the grilled vegetables and prosciutto to a platter, drizzle with 2 to 3 tablespoons of the glaze, and sprinkle with the savory.

Originally published in Country Living

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