Vegetable Grill with Balsamic-Red Wine Glaze

By LynnWelch

Make and serve this dish throughout the tomato season. Farmer's markets across the country will have a selection of heirloom tomato varieties for sale from about mid July through late September. For a quick summer fruit salad, toss 2 cups of berries or cubed cantaloupe melon with 1 or 2 teaspoons of sugar and drizzle with 2 teaspoons of the glaze in Step 1.

Ingredients

• 2/3 cup(s) balsamic vinegar
• 2/3 cup(s) red wine
• 2 pound(s) mixed vegetables such as tomatoes, carrots, radishes, sliced or quartered
• 2 tablespoon(s) olive oil
• 1/4 teaspoon(s) pepper
• 1/2 teaspoon(s) salt
• 3 ounce(s) proscuitto
• 1 sprig(s) summer savory, chopped

Details

Servings 6
Adapted from delish.com

Preparation

Step 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.

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.