Recipe: Honey Grilled Vegetables

Honey Grilled Vegetables
Recipe By : National Honey Board (3/14/96)
Servings : 6

12 small red potatoes -- halved
water
1/4 cup honey
3 tbsp dry white wine
1 clove garlic -- minced
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried thyme -- crushed
2 med zucchini -- halved lenghtwise & halved crosswise
1 med eggplant -- sliced into 1/2-inch thick rounds
1 red and green bell peppers -- cut vertically into eighths
1 lg onion -- sliced into 1/2-inch thick rounds

Cover potatoes with water and bring to a boil over high heat then simmer 5 minutes; drain. Combine the honey, wine, garlic, salt, pepper and thyme in a nonreactive container; mix well. Place vegetables on an oiled barbecue grill rack over hot coals. Grill 20 to 25 minutes, turning and brushing with the honey mixture every 5 minutes.

To prepare in the oven: Toss the vegetables with the honey mixture. Place in a single layer in a baking pan and bake, uncovered at 400 degrees for 25 minutes or until tender. Mix every 8 to 10 minutes to prevent burning.