Sweet, sultry and seductive, Honey-Grilled Vegetables enhances the best of grilling, natural foods and simple cooking. Perfect as a side, for sandwiches or as a vegetarian meal.

Honey-Grilled Vegetables

Honey-Grilled Vegetables
Recipe type: Side Dish
Cuisine: American
Serves: 4
  • 12 small red potatoes; halved
  • 1/4 Cup honey
  • 3 Tablespoons dry white wine
  • 1 garlic clove; minced
  • 1 teaspoon crushed dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 2 zucchini; halved lengthwise
  • 1 medium eggplant; cut 1/2"-thick slices
  • 1 green bell pepper; halved
  • 1 red bell pepper; halved
  • 1 large red onion; cut into wedges
  1. Cover potatoes with water in large saucepan. Bring to a boil over medium-high heat. Cook 5 minutes; drain.
  2. Combine honey, wine, garlic, thyme, salt and pepper in small bowl; mix well.
  3. 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.
Serve on grilled pita with Spicy Mayonnaise as a superb Summer sandwich (say that three times fast)!

Exchanges: 2 1/2 Grain(Starch); 3 Vegetable; 1 Other Carbohydrates.
Nutrition Information
Serving size: each serving Calories: 321 Fat: 1 g Carbohydrates: 74 g Sodium: 290 mg Fiber: 9 g Protein: 8 g Cholesterol: 0 mg

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