Recipe: Honey-Grilled Vegetables

HONEY-GRILLED VEGETABLES

12 small red potatoes, halved
1/4 cup honey
3 tablespoons dry white wine
1 clove garlic minced
1 teaspoon crushed dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
2 zucchini, halved lengthwise
1 medium eggplant, cut into 1/2-inch-thick slices
1 green bell pepper, halved
1 red bell pepper, halved
1 large onion, cut into wedges

Cover potatoes with water in large saucepan. Bring to a boil over medium-high heat. Cook 5 minutes; drain.

Combine honey, wine, garlic, thyme, salt and pepper in small bowl; mix well.

Place potatoes and remaining vegetables on oiled barbecue grill over hot coals. Grill 20 to 25 minutes, turning and brushing with honey mixture every 7 to 8 minutes.

CONVENTIONAL OVEN DIRECTIONS:
Toss vegetables with honey mixture. Bake, uncovered, at 400 degrees F for 25 minutes or until tender, stirring every 8 to 10 minutes to prevent burning.

Servings: 4
Source: The National Honey Board