Honey-Grilled Vegetables

Course : Grilling
Serves: 4
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12 small red potatoes -- halved
1/4 cup honey
3 tablespoons dry white wine
1 clove garlic
1 teaspoon crushed dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium zucchini -- halved lengthwise
1 medium eggplant -- cut into 1/2-inch-th
1 medium green bell pepper -- halved
1 medium red bell pepper -- halved
1 large onion -- cut into wedges

Preparation / Directions:

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 400F 25 minutes or until tender, stirring every 8 to 10 minutes to prevent burning.

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