Honey-Grilled Vegetables

  • Yield: 4 servings


4small red potatoes, halved
1/4cup honey
3tablespoons dry white wine
1-- clove garlic, minced
1teaspoon dried thyme leaves, crushed
1/2teaspoon salt
1/2teaspoon 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


  1. Cover potatoes with water in large saucepan. Bring to a boil and simmer 5 minutes; drain.
  2. 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.
  3. 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.

Nutritional Info *per serving

  • Calories 217
  • Fat 1g
  • Cholesterol 0mg
  • Sodium 278mg
  • Carbohydrate 50g
  • Fiber 4g
  • Protein 4g