Honey-Grilled Vegetables

Makes 4 servings

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

Cover potatoes with water in large saucepan. Bring to a boil and simmer 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.

Nutrition: 217 Calories * <1 g Fat Total * 4 g Protein * 0 mg Cholesterol * 50 g Carbohydrates * 278 mg Sodium * 4 g Dietary Fiber *

Recipes from The National Honey Board