You are here: Home » Recipes » Honey-Grilled Vegetables Honey-Grilled Vegetables Recipe by National Honey Board Yield 4 servings Vegetables cooked on the grill are kissed with the sweetness of honey. PrintEmail Ingredients 4 small red potatoes, halved1/4 cup honey3 tablespoons dry white wine1 -- clove garlic, minced1 teaspoon dried thyme leaves, crushed1/2 teaspoon salt1/2 teaspoon pepper2 -- zucchini, halved lengthwise and halved again1 -- medium eggplant, cut into 1/2-inch thick slices1 -- green bell pepper, cut in eighths1 -- red bell pepper, cut in eighths1 -- large onion, cut in 1/2-inch thick slices Instructions 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.