Basted Grilled Veggies
Serve with any grilled meat, fish or poultry entree.

Servings: 4

• 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-thick slices
• 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. 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 400ºF 25 minutes or until tender, stirring every 8 to 10 minutes to prevent burning.

Per Serving: 322 Calories; 1g Fat (2.0% calories from fat); trace Saturated Fat; 8g Protein; 75g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 290mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Vegetable; 0 Fat; 1 Other Carbohydrates.

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