2 Cornish game hens
1 recipe Honey Glaze
8 fresh mushrooms
2 med. zucchini, halved crosswise and quartered lengthwise
1 sweet red pepper
1 onion
Apple juice

Rinse hens, pat dry. If desired sprinkle cavity with salt. Pull neck skin to back and fasten with small skewer. Tie drumsticks to tail. Twist wing-tips under back. Place hens, breast up, on a rack in shallow roasting pan. Cover hens loosely with foil. Roast in 375 degree oven for 30 minutes.

HONEY GLAZE: In small saucepan cook 1/2 cup finely chopped red sweet pepper, and 1/4 cup finely chopped onion in 1 tablespoon butter until tender. Combine 1/4 cup apple juice and 1/2 teaspoon cornstarch. Add to saucepan with 1 tablespoon of honey. Stir in 1/2 teaspoon each of dried crushed rosemary, marjoram, thyme, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes more.

Place mushrooms and zucchini in small baking dish. Spoon 1/2 cup of honey glaze over vegetables. Cover dish and place in oven. Remove foil from hens. Continue roasting 45 minutes more until vegetables are tender and hens are done. Remove vegetables from oven - spoon remaining glaze over hens and roast for 5 more minutes. Serve with rice.