Grilled Vegetables with Red Wine-Balsamic Glaze

by / Tuesday, 24 September 2013 / Published in Recipes
Grilled Vegetables with Red Wine-Balsamic Glaze
Serves 6
While grilling outdoors, we often focus solely on cooking the meat to perfection. But even a perfectly grilled meat might fall flat without the ideal company of a side dish. When it comes to side dish for cookouts, what could be better than grilled assorted veggies! They get ready in no time and only needs a hint of the smoke to evolve into a delicious affair yet never overpower the charred flavors of grilled meat. And they are low in calorie content ad healthy too! However, grilling veggies perfectly can be tricky without few helpful tips at hand. To begin with, prep them up into small chunks or round slices to speed up the grilling and ensure a crispier exterior. Make a point to grease them up with a lashing of oil before they hit the grill. However, don’t go overboard to prevent the excess oil drippings from causing flare-ups and hence overcooked veggies. Also make sure to adjust the cooking time depending on the type of veggie you wish to grill. While denser veggies like potatoes take longer to grill, others like onions and tomatoes get seared within minutes. Once cooked, the caramelized flavor of the grilled veggies is enough to make your mouth water! But a lashing of red wine-balsamic glaze adds to the splendor and turns it into an elegant side dish for outdoor party menu. So are you ready to try out a healthier take on your grilling venture with grilled vegetables?
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  1. • 2 lb assorted vegetables (tomatoes, large portabella mushrooms, potatoes, radish, eggplant, carrots, sliced or chopped into wedges
  2. • 3 oz prosciutto
  3. • 1 sprig of sage, finely chopped
  4. • 2/3 cup red wine
  5. • 2/3 cup balsamic vinegar
  6. • 2 tbsp olive oil
  7. • ½ tsp salt
  8. • ¼ tsp ground pepper
  1. • To make the glaze, pour the red wine and balsamic vinegar in a medium saucepan.
  2. • Bring it to a simmer and continue to cook likewise for next 25 minutes or it reduces to about ¼ cup.
  3. • To grill the veggies, drizzle the oil over the veggie chunks and sprinkle a dash each of seasonings over them.
  4. • Toss to coat evenly and scatter them onto a hot grill grate.
  5. • Cook the denser veggies like radish, potato and carrot for 10 minutes and softer veggies like onions and tomatoes for a couple of minutes per side.
  6. • Once grilled, transfer them into a large platter and place the prosciutto on top.
  7. • Drizzle 3 tbsp of the prepared glaze over them and sprinkle the chopped herb on top.
  8. • Toss again to distribute the ingredients evenly and coat well will the glaze.
Image Attribution
Adapted from Country Living
Adapted from Country Living
Outdoor Cooking Channel