Honey-Balsamic Grilled Veggies


Summer means it’s time to fire up the grill, and this new recipe makes for a perfect honey-sweetened side to go with steaks, brats, burgers, and any other cookout faves. The combination of raw & unfiltered honey’s unique flavor and tangy balsamic will add brightness and complexity to your smoky grilled veggie goodness.

  • 12 small red potatoes, halved
  • 1/4 cup Local Hive Honey (We recommend Local Hive Nor Cal)
  • 1/4 cup balsamic vinegar
  • 3 tbsp lime juice
  • 2 cloves garlic, minced
  • 1 tsp dried thyme, crushed
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 zucchini, cut into quarters
  • 1 medium eggplant, sliced into 1/2-inch thick rounds
  • 1 green bell pepper, cut vertically into eighths
  • 1 red bell pepper, cut vertically into eighths
  • 1 large yellow onion, sliced into 1/2-inch thick pieces


  1. Scrub potatoes to remove any dirt. Prick potatoes all over with a fork. Microwave potatoes on high for 8 to 10 minutes, or until fork tender but firm. Combine honey, balsamic, garlic, thyme, salt, and pepper in a small bowl. Mix well.
  2. Brush vegetables once with honey marinade and save remaining marinade. You can also place vegetables on skewers to make veggie shish kebabs, if that’s your thing.
  3. Lightly brush the grill rack with vegetable oil. Heat the grill on medium-low—the flames should be low. Place the marinated vegetables directly on the greased grill. Grill for about 10 minutes, brushing regularly with the remaining honey marinade and turning halfway through.



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