Honey-Grilled Vegetables

YIELD: 4 servings

INGREDIENTS

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

DIRECTIONS

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.