Best Honey Grilled Vegetables Recipes

HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES

Steps:

• In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
• PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
• WINE: Rosemont GSM, Australia

HONEY-GRILLED VEGETABLES

Steps:

• 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. 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.
• Lightly oil the grill rack with vegetable oil. Heat the grill until the coals are somewhat gray with ash; the flame should be low. Place the skewered or loose potatoes, zucchini, eggplant, green pepper, red pepper, and onion directly on the greased grill. Grill the vegetables for about 10 minutes, brushing them with the honey marinade every few minutes and turning them after 5 minutes.

SWEET SOY GRILLED TUNA WITH VEGETABLES AND WASABI-HONEY SAUCE

Steps:

• For sauce: combine egg yolks, honey and wasabi powder in a food processor and process on high until completely blended. Slowly add the oil. Add water to thin it out to sauce-like consistency. Place in a squeeze bottle.
• For tuna: rub tuna steaks with a little of the soy sauce. Grill about 2 minutes per side, until medium-rare.
• Heat a large saute pan or wok over medium-high heat. Add the sesame oil.
• Add the garlic and ginger and sauté for 30 seconds. Add remaining vegetables and cook until wilted. Toss with remaining soy sauce.
• Arrange vegetables on plates. Slice grilled tuna and arrange over the vegetables. Drizzle with the wasabi-honey sauce. Garnish with sesame seeds.

JALAPENO HONEY PORK CHOPS WITH GRILLED VEGETABLES

Steps:

• Salt and pepper pork chops to taste, then place on a grill and cook until internal temperature reaches 165 degrees.
• Saute vegetables as instructed on package, or until tender, skewer, and put on grill with the pork chops.
• To prepare the glaze, melt butter in a small sacepan, until melted.
• Stir 1 cup of honey, and then stir in 1/2 cup of chopped jalapenos.
• Continue to cook until jalapenos are tender.
• Place skewered vegetables and pork chops on a cooling rack, and pour the glaze over the pork chops, and serve.

HONEY-GRILLED VEGETABLES

Steps:

• Cover potatoes with water in large saucepan. Bring to a boil and simmer 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 min., turning and brushing with honey mixture every 7 to 8 min. Conventional oven directions: Toss begetables with honey mixture. Bake, uncovered, at 400 degrees for 25 min. or until tender, stirring every 8 to 10 min. to prevent burning.