Products of the Hive

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.

www.tofhoney.com

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