Grilled Potatoes and Veggies
Next time you’re grilling some steaks or your favorite protein, try these super easy grilled potatoes and veggies – a two-in-one side dish. Dinner in a flash with whatever veggies you have lying around.
This recipe could just as easily be called a “have-to-get-rid-of-some-vegetables-before-they-go-bad recipe” or a “use-up-leftover potatoes recipe”. Simple and versatile.
Just coat the cooked potatoes and veggies in some oil and seasonings, throw them in a grill basket (or homemade one), grill for 10-12 minutes, stirring once or twice and that’s it.
I love that I have all my sides in one healthy colorful side dish.
Make a complete meal
To make a complete meal, start the veggies on one side of the grill, then BBQ a protein. Dinner in 20-30 minutes.
Here are a few great options to go with the grilled potatoes and vegetables: steak, sweet and spicy salmon, grilled BBQ chicken, grilled marinated flank steak, stuffed portobello mushrooms or marinated pork chops.
Do you have to use a grill basket?
No, but grill baskets are fantastic – my favorite BBQ tool. In fact, even though I live in Toronto Canada, I use one all year round. Grill basket veggies cook quickly with minimum fuss.
If you don’t have a grill basket, you can use a simple cooling rack placed upside down on the grill. Great grill basket hack!
If you are looking to buy a grill basket, choose a sturdy one (with some weight to it) that will stand up to high heat. Thinner ones will buckle with high heat. Useless! I prefer a non stick finish for easier clean up, but many stainless steel grill baskets will go in the dishwasher.
Tailor To Your Taste
- Use new/baby potatoes, cut in halves or quarter depending on their size or Yukon gold or red potatoes, cut in 1 inch/2.5cm pieces. Sweet potatoes will work too but make sure they aren’t overcooked in the microwave or they can turn mushy.
- Choose whatever vegetables you like. I always use potatoes and onion as the base.
- Good vegetables to grill are: mushrooms, asparagus, red bell peppers, green peppers, cauliflower, broccoli, zucchini, snap peas, red onion, green onions. Softer vegetables will cook more quickly. If you want to use root vegetables or harder veggies like brussel sprouts, green beans or carrots, I suggest cutting and microwaving them for a few minutes first.
- Feel free to add apples like gala, Fuji, granny smith, golden delicious – any apple that holds its shape when cooked.
Seasoning and Garnish options
- For ‘smoked veggies and potatoes’ flavoring, I use thyme, garlic powder and smoked paprika. Good alternatives are oregano, rosemary, ground coriander, Herbes de Provence, Italian seasoning, sumac.
- Garnish with fresh herbs (thyme, parsley, cilantro, chives), a drizzle of balsamic reduction or a sprinkle of lemon zest.
Tips for Grilling Veggies
- If you are using harder vegetables like brussels sprouts or carrots, it’s a good idea to microwave them for a few minutes first to speed up the grilling time.
- Don’t overcrowd the grilling basket or the veggies will steam and not char as well. Don’t worry if you have to though – the veggies will just take longer to grill.
- Many chefs suggest preheating the grill basket while the BBQ is heating up to get a better char. I do this when I remember 🙂 but don’t worry if you don’t.
- If you use bulkier fresh veggies, you might have to increase the oil and seasonings a bit.
How to make this recipe
- The grilled veggies and potatoes can easily be made ahead and rewarmed in a 375F/190C oven or the grill. Green vegetables, however, may not maintain their vibrant color.
- You can also make dish, turn off the grill and close the lid to keep the veggies warm.
Other vegetarian grill basket recipes you might like
Rate this recipe here
Grilled Potatoes and Veggies
- Grill basket (or cooling rack – turned upside down) (or use this grill basket hack)
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt (or more to taste)
- 1/4 teaspoon ground black pepper
- 1 pound (450g) baby/new potatoes, cut in halves or quarters Note 1
- 1 cup (52g) red onion or white, roughly chopped
- 5 cups (800g) vegetables, cut into 1 inch/2.5cm pieces or slightly larger. Note 2
- 2 tbsp fresh chopped herbs, drizzle balsamic reduction, sprinkle lemon zest
- HEAT GRILL to medium-high heat (425F/218C). Spray a grill basket with cooking oil (or use an upside down cooling rack). Place grill basket on grill while it's heating.
- PAR COOK POTATOES: While gas grill is heating, place cut potatoes in covered microwave dish. Microwave for about 3-4 minutes until easily pierced with a knife but not too soft. Alternatively, boil potatoes.
- DRESS VEGETABLES: In a large mixing bowl, mix together all seasonings and oil. Add cut vegetables and potatoes. Toss to coat. Add a touch more oil if the veggies seem too dry.
- GRILL VEGETABLES: Transfer dressed vegetables into grill pan. Grill for about 10-12 minutes, stirring once or twice part way through until char marks start to appear. Cooking time will depend on size of vegetable pieces. Taste and add additional salt, thyme, etc. [NOTE: if desired, place veggies to the side and grill steak or chops to serve with vegetables]. Transfer to platter and add garnish if you like.
- Potatoes – use new/baby potatoes, cut in halves or quarter depending on their size or Yukon gold or red potatoes, cut in 1 inch/2.5cm pieces. Sweet potatoes will work too but make sure they aren’t overcooked in the microwave or they can turn mushy.
- Good type of vegetable to grill: mushrooms, asparagus, red bell peppers, green peppers, cauliflower, broccoli, zucchini, snap peas, red onion, green onions. Softer vegetables will cook more quickly. If you want to use root vegetables or harder veggies like brussels sprouts, green beans or carrots, I suggest cutting and microwaving them for a few minutes first.
- Feel free to add diced apples like gala, Fuji, granny smith, golden delicious – any apple that holds its shape when cooked.
- Make ahead: The grilled veggies and potatoes can easily be made ahead and rewarmed in a 375F/190C oven or the grill. Green vegetables, however, may not maintain their vibrant color. Or leave the veggies in the grill basket, turn off the grill and close the lid to keep them warm.
This grilled veggie recipe with potatoes, originally published in 2018, has been updated with new information and images.
Continue to love browsing through your site. Amazing recipes and phenomenal food photography. Well done!
Thank you so much Malcolm! So kind of you to leave a comment 🙂