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-th
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:F 25 minutes or until tender, stirring every 8 to 10 minutes to prevent burning.
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