zucchini, halved lengthwise and cut crosswise into halves
1
medium eggplant, sliced 1/2 inch thick
1
green bell pepper, cut vertically in eighths
1
red bell pepper, cut vertically in eighths
1
large onion, sliced 1/2 inch thick
Cover potatoes with water. Bring to a boil and simmer 5 minutes; drain. Combine honey, wine, garlic, thyme, salt and black pepper; mix well. Place vegetables on oiled barbecue grill over hot coals. Grill 20 to 25 minutes, turning and brushing with honey mixture every 7 or 8 minutes.
Oven Method
Toss vegetables with honey mixture. Bake, uncovered, at 400°F 25 minutes or until tender; stir every 8 to 10 minutes to prevent burning.
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