Grilled Veggies and Potatoes

Next time you’re grilling some steaks or your favorite protein, try this super easy two-in-one side dish of grilled veggies and potatoes. Dinner in a flash with whatever veggies you like best.

This could just as easily be a have-to-get-rid-of-some-vegetables-before-they-go-bad recipe and a use-up-leftover potatoes recipe.  Just coat veggies in some oil and seasonings, throw them in a grilling basket, grill for 10 minutes, stirring once or twice and that’s it. I love that I have all my sides in one healthy dish.

I follow the steps, set the veggies to one side of the grill, then BBQ a steak, sweet and spicy salmon or marinated pork chops and serve.

Dinner in under 30 minutes. I use boiled baby potatoes or a microwaved, peeled large sweet potato.

Tailor To Your Taste

• Choose whatever vegetables you like, but I always use a potato and onion as the base.  Great veggies to use are mushrooms, asparagus, peppers, zucchini, green beans, snap peas.
• Throw in some chopped apples.
• Vary the seasonings.
• Sprinkle with fresh thyme or parsley before serving.
• Drizzle with balsamic reduction before serving.

Tips for Grilled Veggies

• Don’t overcrowd the grilling basket or the veggies could get mushy and not char as well.
• If you use bulkier vegetables, increase the oil and seasonings a bit.

Make Ahead

• The grilled veggies and potatoes can easily be made ahead and rewarmed in a 375F 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.

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4.67 from 3 votes

Grilled Veggies and Potatoes

Next time you're grilling some steaks or your favorite protein, try this super easy two-in-one side dish of grilled veggies and potatoes. Dinner in a flash with whatever veggies you like best.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Side Dish

Cuisine: American, Vegetarian

Servings: 4

1x2x3x

Author: Cheryl

Equipment

• Grill basket

Ingredients

Seasonings

• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp brown sugar
• 1 tsp dried thyme
• 0.5 tsp kosher salt (or more to taste)
• 0.25 tsp ground pepper

Vegetables

• 2 cups cooked white or sweet potatoes, cut into small pieces (boil or cook in microwave) (boil or cook in microwave)
• 1 cup red or white onion, chopped
• 5 cup vegetables, chopped (e.g. asparagus, snap peas, peppers, peppers, mushrooms, etc)

Instructions

• Preheat BBQ grill to high (500F). Spray a grilling basket (metal pan/basket with holes) with oil.
• DRESS VEGETABLES: In a large bowl, mix together all seasonings and oil. Add all cut vegetables and toss to coat.
• GRILL VEGETABLES: Put dressed vegetables into grilling basket. Place on BBQ grill. Grill for about 10 minutes, stirring once or twice part way through until char marks start to appear. [NOTE: if desired, place veggies to the side and grill steak or chops to serve with vegetables]. Transfer to platter and serve.

Notes

Make Ahead: The potato hash can easily be made ahead and rewarmed in a 375F oven or the grill.  Green vegetables, however, may not maintain their vibrant color.

 

Nutrition values are estimates based on choices of ingredients used. 

Nutrition

Nutrition Facts

Grilled Veggies and Potatoes

Amount Per Serving

Calories 286 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 437mg19%

Potassium 776mg22%

Carbohydrates 49g16%

Fiber 12g50%

Sugar 5g6%

Protein 9g18%

Vitamin A 21233IU425%

Vitamin C 28mg34%

Calcium 91mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Here’s a skillet-based hash you might like to try:

Vegetarian Sweet Potato Hash

This quick Vegetarian Sweet Potato Hash recipe with onions, garlic, peppers and smoked paprika is a delicious side, main, breakfast item or filling.

Get the recipe