Honey-Grilled Vegetables

12 small red potatoes, halved

¼ cup honey

3 tablespoons dry white wine

1 clove garlic, minced

1 teaspoons dried thyme leaves, crushed

½ teaspoon salt

½ teaspoon pepper

2 zucchini, halved lengthwise and halved again

1 medium eggplant, cut into ½-inch thick slices

1 green bell pepper, cut in eighths

1 red bell pepper, cut in eighths

1 large onion, cut in ½-inch thick slices

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

In a small bowl, combine honey, wine, garlic, thyme, salt and pepper; mix well.

Place potatoes and remaining vegetables on oiled barbecue grill over hot coals. Grill 20-25 minutes, turning and brushing with honey mixture every 7 to 8 minutes.

Serves six to eight.

Cook's note: To cook in a conventional overn, toss vegetables with honey mixture. Bake, uncovered, at 400 degrees 25 minutes or until tender, stirring every 8-10 minutes to prevent burning.

National Honey Board