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


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

golden blossom honey product