pat's Recipe

Vegetable Grill with Balsamic-Red Wine Glaze

Category: Vegetable

2/3 cup balsamic vinegar
2/3 cup red wine
2 pounds mixed vegetables, such as tomatoes,
carrots, radishes, onions, sliced or
quartered.
2 Tbsp olive oil
1/4 tsp pepper
1/2 tsp salt
3 ounces prosciutto
1 sprig summer savory, chopped

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.
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 1/2 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 TBsp of the glaze and sprinkle with the savory.

makes 6 servings