 Honey-Grilled Vegetables
Makes 4 to 6 servings
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Image © National Honey Board
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Honey-Grilled Vegetables
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Ingredients
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12
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small red potatoes, halved
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1/4
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cup honey
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3
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tablespoons dry white wine
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1
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clove garlic, minced
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1
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teaspoon dried thyme, crushed
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1/2
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teaspoon salt
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1/2
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teaspoon black pepper
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2
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zucchini, halved lengthwise and cut crosswise into halves
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1
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medium eggplant, sliced 1/2 inch thick
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1
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green bell pepper, cut vertically in eighths
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1
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red bell pepper, cut vertically in eighths
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1
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large onion, sliced 1/2 inch thick
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Cover potatoes with water. Bring to a boil and simmer 5 minutes; drain. Combine honey, wine, garlic, thyme, salt and black pepper; mix well. Place vegetables on oiled barbecue grill over hot coals. Grill 20 to 25 minutes, turning and brushing with honey mixture every 7 or 8 minutes.
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Oven Method
Toss vegetables with honey mixture. Bake, uncovered, at 400°F 25 minutes or until tender; stir every 8 to 10 minutes to prevent burning.
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© National Honey Board
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Printed
from fbnr.com
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