Are you looking for a quick and delicious summer side dish? This Grilled Summer Squash, Asparagus, and Potatoes recipe is perfect for BBQs and family meals. With delicious flavor, and a simple preparation process, this dish will become a favorite for both busy weeknights and outdoor gatherings.
Serve alongside grilled chicken or these Low and Slow Oven Baked Ribs.
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Grilled vegetables are a summer favorite, offering a flavorful option for BBQs and family gatherings. This recipe combines summer squash, asparagus, and small potatoes, providing a nutritious and delicious side dish that’s easy to prepare and perfect for entertaining.
If you like this recipe, you may also love our Pan-Fried Zucchini or Oven Roasted Corn on the Cob.
Why We Love This Recipe
- Quick and Easy: This recipe is simple to prepare and cook, perfect for busy weeknights.
- Perfect for BBQs: A great side dish that complements any grilled meat or main course.
- Delicious Flavor: The combination of squash, asparagus, and potatoes provides a tasty and satisfying dish.
Ingredients
- Squash: Fresh summer squash brings a mild and slightly sweet flavor.
- Asparagus: Trimmed asparagus adds a crisp texture and vibrant color.
- Small Potatoes: Also known as new potatoes, they are tender and perfect for grilling.
- Olive Oil: Use extra virgin olive oil for the best flavor.
- Garlic Powder: Adds a subtle garlic flavor without overpowering the vegetables.
- Onion Powder: Enhances the overall taste with a mild onion flavor.
- Dried Thyme and Rosemary: These herbs provide a fragrant and savory note.
- Salt and Black Pepper: Essential seasonings to bring out the natural flavors.
- Paprika (Optional): Adds a hint of smokiness and color.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Squash: Substitute with zucchini or yellow squash for a similar taste and texture.
- Asparagus: Use green beans or bell peppers for a different flavor profile.
- Small Potatoes: Fingerling potatoes or sweet potatoes can be used as alternatives.
- Flavor: Add a squeeze of fresh lemon juice after grilling for a citrusy kick.
- Equipment: Use an air fryer for a different cooking method.
How to Make Grilled Summer Squash, Asparagus, and Potatoes
STEP ONE: Prepare the Vegetables
Slice the squash into rounds, trim the asparagus, and halve the small potatoes.
STEP TWO: Parboil the Potatoes
Bring a pot of water to a boil. Add the halved potatoes and parboil for 5 minutes until slightly tender. Drain the potatoes and let them cool slightly.
STEP THREE: Season the Vegetables
In a large bowl, toss the vegetables with olive oil, garlic powder, onion powder, dried thyme, dried rosemary, salt, black pepper, and paprika.
STEP FOUR: Grill the Vegetables
Place the parboiled potatoes on the grill first, cooking for about 2-3 minutes, turning occasionally. Add the squash and asparagus, grilling for an additional 8-10 minutes, turning occasionally, until all vegetables are tender and have grill marks.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Preheat the grill and clean the grates to prevent sticking.
✔️ DO Marinate the vegetables for at least 10 minutes before grilling to enhance the flavor.
Storage
Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days. This dish is not freezer-friendly. To reheat, place the vegetables on the grill for a few minutes or use a microwave.
Recipe FAQs
Yes, parboiling the potatoes for 5-7 minutes before grilling ensures they cook through evenly and become tender on the grill.
To prevent vegetables from sticking, make sure your grill grates are clean and well-oiled before adding the vegetables. You can also use a grill basket for easier handling.
You can add a variety of vegetables such as bell peppers, cherry tomatoes, eggplant, or mushrooms to this recipe. These vegetables grill well and complement the flavors of squash, asparagus, and potatoes.
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📖 Recipe
Easy Grilled Summer Squash, Asparagus, and Potatoes
Equipment
- Grill
- Grill basket (optional)
- Large bowl
- Tongs
- Cutting board and knife
- Pot for parboiling
Ingredients
- 2 medium squash sliced into rounds
- 1 bunch asparagus trimmed
- 1 lb baby potatoes also known as new potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
Instructions
- Preheat your grill to medium-high heat.
- In a large bowl, combine the sliced squash, trimmed asparagus, and halved baby potatoes.
- Drizzle with olive oil and toss to coat evenly.
- Bring a pot of water to a boil.
- Add the halved potatoes and parboil for 5 minutes until slightly tender.
- Drain the potatoes and let them cool slightly.
- In a small bowl, mix together garlic powder, onion powder, dried thyme, dried rosemary, salt, black pepper, and paprika (if using).
- Sprinkle the seasoning mix over the vegetables and toss again to coat evenly.
- Place the parboiled potatoes on the grill first, cooking for about 2-3 minutes, turning occasionally.
- Add the squash and asparagus to the grill and continue grilling all the vegetables for an additional 8-10 minutes, turning occasionally, until they are tender and have grill marks.
- Remove the vegetables from the grill and serve immediately.
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Notes
- Squash: Substitute with zucchini or yellow squash for a similar taste and texture.
- Asparagus: Use green beans or bell peppers for a different flavor profile.
- Small Potatoes: Fingerling potatoes or sweet potatoes can be used as alternatives.
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