| | Directions | | Cover potatoes with water, bring to boil and simmer for 5 minutes; drain. Combine honey, wine, garlic, salt, pepper and thyme; mix well. Place vegetables on oiled grill. Grill 20 to 25 minutes, turning and brushing with honey mixture every 7 to 8 minutes. Oven Method: Toss vegetables with honey mixture. Place in baking pan and bake uncovered at 400° for 25 minutes or until tender; mix every 8 to 10 minutes to prevent browning. |
|
|
| Ingredients | | - |  | 12 red potatoes, halved (small) |
| - | | 1/4 cup honey |
| - | | 3 tablespoons dry white wine |
| - | | 1 clove garlic, minced |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 teaspoon dried thyme, crushed |
| - | | 2 zucchini, halved vertically and halved again |
| - | | 1 eggplant, sliced 1/2 inch thick (medium) |
| - | | 1 green pepper, cut vertically into 8 pieces |
| - | | 1 sweet red pepper, cut vertically into 8 pieces |
| - | | 1 onion, sliced 1/2 inch thick (large) |
| |
| |
