Grilled Veggies Recipe with Potatoes

Next time you’re grilling some steaks or your favorite protein, try this grilled veggies recipe with potatoes – a super easy 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”.  Versatile and easy. 

Just coat the cooked potatoes and veggies in some oil and seasonings, throw them in a grill 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. 

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 veggies and potatoes: 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

Potato options

• 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.

Vegetable options

• 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

• Don’t overcrowd the grilling basket or the veggies will steam and not char as well.
• 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 vegetables, you might have to increase the oil and seasonings a bit.

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.
• 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

• Grilled cauliflower
• Bread salad with charred snap peas
• Grilled charred onions
• Grilled cabbage (slaw)

How to make this grilled veggies recipe with potatoes

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Grilled Veggies Recipe with Potatoes

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

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Side Dish

Cuisine: American, Vegetarian

Servings: 4

1x2x3x

Author: Cheryl

Cook ModePrevent your screen from going dark

Equipment

• Grill basket (or cooling rack - turned upside down)

Ingredients

Seasonings

• 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

Vegetables

• 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

Garnish (optional)

• 2 tbsp fresh chopped herbs, drizzle balsamic reduction, sprinkle lemon zest

Instructions

• HEAT BBQ GRILL to medium high (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 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 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 grilling basket. Grill for about 10-12 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 add garnish if you like.

Notes

1. 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.
2. Vegetables
   • 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 diced apples like gala, Fuji, granny smith, golden delicious - any apple that holds its shape when cooked. 
3. 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.

Nutrition values are estimates based on choices of ingredients used. 

Nutrition

Nutrition Facts

Grilled Veggies Recipe with Potatoes

Amount Per Serving

Calories 314 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 407mg18%

Potassium 1038mg30%

Carbohydrates 55g18%

Fiber 13g54%

Sugar 3g3%

Protein 10g20%

Vitamin A 11812IU236%

Vitamin C 49mg59%

Calcium 87mg9%

Iron 4mg22%

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

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This grilled veggie recipe with potatoes, originally published in 2018, has been updated with new information and images.