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.