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2 small red potatoes, halved
1/4 cup Burleson's Honey
3 tablespoons dry white wine
1 clover garlic, minced
1/2 teaspoon each salt and pepper
1 teaspoon dried thyme, crushed
2 zucchini, halved vertically and halved again
1 medium eggplant, sliced 1/2 inch thick
1 green pepper, cut vertically into eighths
1 sweet red pepper, cut vertically in eighths
1 large onion, sliced 1/2 inch thick
Cover potatoes with water, bring to boil and simmer 5 minutes; drain. Combine Burleson's Honey, wine, garlic, salt, pepper and thyme; mix well. Place vegetables on an oiled barbecue grill over hot coals. Grill until tender, turning and brushing with Burleson's honey mixture every 7 to 8 minutes.
Oven Method: Toss vegetables with Burleson's honey mixture. Bake uncovered at 400 degrees for 25 minutes or until tender; stir every 8 to 10 minutes to prevent burning.
Makes 4 to 6 servings.
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