Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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

Preparation:

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. Grill 20 to 25 minutes, turning and brushing with honey mixture every 7 to 8 minutes. Conventional Oven Directions: Toss vegetables with honey mixture. Bake, uncovered, at 400F 25 minutes or until tender, stirring every 8 to 10 minutes to prevent burning.