Honey Grilled Vegetables

Honey Grilled Vegetables 12 small red potatoes – halved 1/4 cup honey 3 tablespoons dry white wine 1 clove garlic – minced 1 teaspoon crushed dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon pepper 2 zucchini – halved lengthwise 1 medium eggplant – cut into 1/2-inch-th 1 green bell pepper – halved 1 red bell pepper – halved 1 large onion – cut into wedges Cover potatoes with water in large saucepan. Bring to a boil over medium-high heat. Cook 5 minutes; drain. Combine honey, wine, garlic, thyme, salt and pepper in small bowl; mix well. Place potatoes and remaining vegetables on oiled barbecue grill over hot coals.