Vegetable Medley

Crisp, colorful and lightly coated with honey, the nutritious vegetables burst with flavor.


3 Tablespoons olive oil

1 red bell pepper, cut into strips

1 small eggplant, cut into 1/4-inch strips

1 small onion, thinly sliced

2 zucchini, sliced

2 yellow squash, sliced

2 Tablespoons balsamic vinegar

2 1/2 Tablespoons GOLDEN BLOSSOM HONEY

salt and pepper to taste

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


In a large non-stick skillet, heat oil over medium-high heat. Sauté pepper, eggplant and onions about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes.
Add vinegar and honey to pan. Boil until liquid is reduced and coats vegetables, about 2 minutes. Season with salt and pepper.
Serves: 6-8