Honey-grilled vegetables

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves8
  • DifficultyEasy
12 small red potatoes, halved
60ml honey
3 tbsps lime juice
1 clove garlic, minced
1 tsp dried thyme, crushed
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 courgettes, cut into quarters
1 medium aubergine, sliced 1-cm thick
1 green pepper, cut vertically into eighths
1 red pepper, cut vertically into eighths
1 large yellow onion, sliced into 1-cm thick pieces
1) Scrub potatoes to remove any dirt. Prick all over with a fork. Micro-cook the potatoes on high for 8 to 10 minutes, or until the potatoes are fork tender but firm.

2) Combine the honey, wine, garlic, thyme, salt, and pepper in a small bowl and mix well. Brush the vegetables with the honey marinade. Place the vegetables on skewers, if desired.

3) Lightly oil the griddle rack with vegetable oil. Heat the griddle until the coals are somewhat gray with ash; the flame should be low.

4) Place the skewered or loose potatoes, courgette, aubergine, green pepper, red pepper, and onion directly on the greased griddle. Cook the vegetables for about 10 minutes, brushing them with the honey marinade every few minutes and turning them after 5 minutes.

Other recipes with potato

Shows on Dplay

Stream on Dplay