Irresistible Grilled Potatoes and Veggies

Finding a side dish that works for both weeknight dinners and weekend cookouts can feel impossible. You want something that’s packed with flavor, doesn’t require constant attention at the stove, and actually gets your family to eat their vegetables without complaint.

That’s where these grilled potatoes and veggies come in handy. They’re simple enough to throw together on a busy Tuesday, tasty enough that even picky eaters will go back for seconds, and the grill does most of the work for you while you focus on the rest of your meal.

What Kind of Potatoes Should I Use?

Baby potatoes or new potatoes are your best bet for grilling since they hold their shape well and have a naturally creamy texture. You can use red, yellow, or white varieties – they all work great and it really comes down to what you can find at the store. If you can’t get baby potatoes, you can absolutely use regular-sized potatoes cut into 1-inch chunks, just make sure the pieces are all roughly the same size so they cook evenly. Whatever you choose, there’s no need to peel them since the skin gets nice and crispy on the grill and adds extra flavor.

Options for Substitutions

This grilled veggie recipe is super forgiving and works great with whatever you have on hand:

• Baby potatoes: Regular russet or red potatoes work just fine – just cut them into similar-sized chunks so they cook evenly. You could also try sweet potatoes for a slightly sweeter twist, though they may cook a bit faster.
• Smoked paprika: Regular paprika is a solid substitute if you don’t have the smoked version. You’ll lose a bit of that smoky depth, but the dish will still taste great. A pinch of cumin can add some warmth too.
• Dried thyme: Feel free to swap with dried oregano, Italian seasoning, or rosemary. Fresh herbs work too – just use about 3 times the amount since dried herbs are more concentrated.
• Vegetables: This is where you can really get creative! Bell peppers, zucchini, mushrooms, cherry tomatoes, asparagus, or eggplant all work wonderfully. Just keep the pieces roughly the same size so everything grills evenly.
• Olive oil: Avocado oil or vegetable oil both work as replacements and can handle the high heat of grilling just as well.
• Balsamic reduction: If you don’t have this on hand, a simple drizzle of regular balsamic vinegar or a squeeze of lemon juice adds a nice tangy finish.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with grilled vegetables is cutting them too small, which causes them to fall through the grill grates or burn quickly – aim for pieces that are at least 1 inch in size, and use a grill basket to keep everything contained.

Skipping the microwave step for the potatoes might seem tempting, but raw potatoes take much longer to cook through on the grill and often end up burnt on the outside while still hard inside.

Another common error is overcrowding the grill basket, which creates steam instead of that nice char you’re looking for – if you’re doubling the recipe, work in batches or use two baskets.

Finally, don’t forget to stir the vegetables every few minutes so they cook evenly, and resist the urge to keep the grill lid closed the entire time, as checking and tossing helps prevent burning.

What to Serve With Grilled Potatoes and Veggies?

Since grilled potatoes and veggies are already packed with different flavors and textures, they work great as a side dish to just about any protein you’re grilling. I love serving them alongside grilled chicken breasts, steak, or even salmon – the smoky paprika in the potatoes complements grilled meats really nicely. If you want to make it a complete vegetarian meal, add some grilled halloumi cheese or top everything with a fried egg and a dollop of tzatziki or sour cream. You could also serve this with a simple arugula salad dressed with lemon and olive oil to keep things fresh and light.

Storage Instructions

Store: Grilled veggies and potatoes keep well in the fridge for about 3-4 days in an airtight container. They’re great for meal prep and taste delicious cold tossed into salads or grain bowls throughout the week.

Reheat: To bring back that grilled flavor, warm them up in a skillet over medium heat for a few minutes until heated through. You can also pop them in the oven at 375°F for about 10 minutes, which helps crisp them up again a bit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-750
• Protein: 10-14 g
• Fat: 28-34 g
• Carbohydrates: 80-100 g

Ingredients

• 3 tbsp olive oil
• 1 tsp paprika
• 3/4 tsp garlic powder
• 1 tsp dried thyme
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 lb potatoes, cubed into 1/2-inch pieces
• 1 cup red onion, cut into 1-inch chunks
• 5 cups mixed vegetables (broccoli/cauliflower florets)
• 2 tbsp fresh herbs (parsley or chives)
• 1 tbsp balsamic vinegar
• 1/4 tsp red pepper flakes

Step 1: Prepare Mise en Place and Season Base

• 1 lb potatoes, cubed into 1/2-inch pieces
• 1 cup red onion, cut into 1-inch chunks
• 3 tbsp olive oil
• 1 tsp paprika
• 3/4 tsp garlic powder
• 1 tsp dried thyme
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Cube the potatoes into 1/2-inch pieces and cut the red onion into 1-inch chunks.

In a small bowl, whisk together the olive oil, paprika, garlic powder, dried thyme, salt, black pepper, and red pepper flakes to create your seasoning mixture.

Having everything prepped and your seasoning ready before cooking ensures smooth, efficient grilling.

Step 2: Microwave Potatoes and Prepare Grill

• 1 lb potatoes, cubed into 1/2-inch pieces

While your grill heats, place the cubed potatoes in a microwave-safe bowl with a splash of water and microwave for 3-4 minutes until they’re just tender but still holding their shape—this jumpstarts their cooking so they’ll finish perfectly on the grill.

Heat your grill to 425°F and lightly grease your grill basket.

I find this parallel approach saves time and ensures the potatoes cook through evenly without getting charred on the outside.

Step 3: Toss Vegetables with Seasoning

• microwaved potatoes from Step 2
• 1 cup red onion, cut into 1-inch chunks
• 5 cups mixed vegetables
• seasoning mixture from Step 1

Transfer the microwave-softened potatoes to a large bowl and add the red onion chunks and mixed vegetables (broccoli and cauliflower florets).

Pour the seasoning mixture from Step 1 over the vegetables and toss thoroughly until everything is evenly coated with oil and spices.

This ensures every piece gets flavor rather than having seasoning settle at the bottom.

Step 4: Grill Vegetables Until Caramelized

• seasoned vegetables from Step 3

Spread the seasoned vegetables evenly in your greased grill basket and place on the preheated grill.

Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and the vegetables develop light char marks.

The combination of the grill’s direct heat and the initial microwave softening creates perfectly caramelized, tender vegetables with great flavor.

Step 5: Finish and Serve

• grilled vegetables from Step 4
• 1 tbsp balsamic vinegar
• 2 tbsp fresh herbs

Transfer the grilled vegetables to a serving platter and drizzle with balsamic vinegar.

Top with fresh herbs like chopped parsley or chives for brightness and color.

I like to add the balsamic vinegar right at the end so it stays vibrant and adds a subtle sweetness that cuts through the smoky grill flavor.

Irresistible Grilled Potatoes and Veggies

Delicious Irresistible Grilled Potatoes and Veggies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 675 kcal

Ingredients

  

• 3 tbsp olive oil
• 1 tsp paprika
• 3/4 tsp garlic powder
• 1 tsp dried thyme
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 lb potatoes, cubed into 1/2-inch pieces
• 1 cup red onion, cut into 1-inch chunks
• 5 cups mixed vegetables (broccoli/cauliflower florets)
• 2 tbsp fresh herbs (parsley or chives)
• 1 tbsp balsamic vinegar
• 1/4 tsp red pepper flakes

Instructions

 

• Cube the potatoes into 1/2-inch pieces and cut the red onion into 1-inch chunks. In a small bowl, whisk together the olive oil, paprika, garlic powder, dried thyme, salt, black pepper, and red pepper flakes to create your seasoning mixture. Having everything prepped and your seasoning ready before cooking ensures smooth, efficient grilling.
• While your grill heats, place the cubed potatoes in a microwave-safe bowl with a splash of water and microwave for 3-4 minutes until they're just tender but still holding their shape—this jumpstarts their cooking so they'll finish perfectly on the grill. Heat your grill to 425°F and lightly grease your grill basket. I find this parallel approach saves time and ensures the potatoes cook through evenly without getting charred on the outside.
• Transfer the microwave-softened potatoes to a large bowl and add the red onion chunks and mixed vegetables (broccoli and cauliflower florets). Pour the seasoning mixture from Step 1 over the vegetables and toss thoroughly until everything is evenly coated with oil and spices. This ensures every piece gets flavor rather than having seasoning settle at the bottom.
• Spread the seasoned vegetables evenly in your greased grill basket and place on the preheated grill. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and the vegetables develop light char marks. The combination of the grill's direct heat and the initial microwave softening creates perfectly caramelized, tender vegetables with great flavor.
• Transfer the grilled vegetables to a serving platter and drizzle with balsamic vinegar. Top with fresh herbs like chopped parsley or chives for brightness and color. I like to add the balsamic vinegar right at the end so it stays vibrant and adds a subtle sweetness that cuts through the smoky grill flavor.