Vegetable Grill with Balsamic-Red Wine Glaze

• .67 c. balsamic vinegar
• .67 c. red wine
• 2 lb. mixed vegetables such as tomatoes, carrots, radishes
• 2 tbsp. olive oil
• 1/4 tsp. Pepper
• 1/2 tsp. salt
• 3 oz. proscuitto
• 1 sprig summer savory

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.
3. Sprinkle with the pepper and salt.
4. Grill until lightly golden and softened.
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. Grill the prosciutto just until warmed.
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.

balsamic vinegar, red wine, mixed vegetables, olive oil, pepper, salt, summer

Taken from www.delish.com/recipefinder/vegetable-grill-balsamic-glaze-3266 (may not work)