Vegetable Grill with Balsamic-Red Wine Glaze

1. 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. 2

   Grill the vegetables: Gently toss the vegetables with the olive oil.

3. 3

   Sprinkle with the pepper and salt.

4. 4

   Grill until lightly golden and softened.

5. 5

   For sturdier vegetables, such as carrots and radishes -- about 10 minutes; onions and beans -- about 5 minutes; tomatoes -- 1 1/2 minutes per side.

6. 6

   Grill the prosciutto just until warmed.

7. 7

   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.

No nutritional information available.

No additional tips available.