Grilled Vegetables

Grilled Vegetables

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Date December 18, 2013
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Robert Grilled Vegetables with Balsamic-Red Wine
Posted In BBQ Recipes


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.

(based on individual servings)
Calories: 177
Total Fat: 7 g
Saturated Fat: g
Cholesterol: 13 mg
Sodium: 496 mg
Carbohydrates: 21 g
Fiber: 2 g
Protein: 5 g


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

  • PREP 15 min
  • COOK 10 min
  • READY IN 35 min
  • DIFFICULTY Intermediate
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