Honey-Grilled Vegetables

Honey-Grilled Vegetables

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. ... [read full recipe below]

Yield: 4 servings

Nutritional Information

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

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.