4 pounds fresh vegetables: cauliflower and/or broccoli florets, green beans, halved bell peppers, halved carrots, halved tomatoes, mushrooms, sliced red onion, sliced sweet potatoes and/or sliced zucchini and/or yellow squash
1/4 cup olive oil
1 tablespoon chopped fresh rosemary leaves
Prepare outdoor grill for direct grilling over medium heat.
Prepare Balsamic Glaze: In small saucepot, whisk together garlic, vinegar, honey, Worcestershire and salt. Cook over medium heat 2 minutes or until mixture simmers. In small bowl, whisk together cornstarch and 1-1/2 teaspoons water; add to balsamic mixture and heat to boiling, stirring constantly with whisk. Remove from heat.
Prepare Grilled Vegetables: In large bowl, toss vegetables with oil. Place vegetables on hot grill rack and cook 7 to 10 minutes or until tender, turning vegetables once halfway through cooking.
To serve, transfer vegetables to serving platter. Sprinkle with rosemary and serve with Balsamic Glaze.