Are you looking for a quick and healthy summer side dish? This Easy 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.
Grilled vegetables are a summer favorite, offering a healthy and 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.
Why We Love This Recipe:
- Quick and Easy: This recipe is simple to prepare and cook, perfect for busy weeknights.
- Healthy Ingredients: Packed with vitamins and nutrients from fresh vegetables.
- 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.
If you like this Side dish recipe, you may also love grilled zucchini or grilled veggie platter.
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What Ingredients Will You Need?
- 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 and health benefits.
- 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.
Note: Refer to the recipe card below for exact quantities.
Instructions
HOW TO MAKE: Easy 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.
What Are Some Good Substitutions?
- 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.
How Can You Change This Recipe Up?
- Flavor: Add a squeeze of fresh lemon juice after grilling for a citrusy kick.
- Equipment: Use an air fryer for a different cooking method.
- Presentation: Garnish with fresh herbs like parsley or cilantro.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Grill
- Grill basket (optional)
- Large bowl
- Tongs
- Cutting board and knife
- Pot for parboiling
How Should You Store This?
Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
This dish is not freezer-friendly.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
For best results, ensure your grill is preheated and the grates are clean to prevent sticking.
Marinate the vegetables for at least 10 minutes before grilling to enhance the flavor.
Always turn the vegetables occasionally to ensure even cooking.
To reheat, place the vegetables on the grill for a few minutes or use a microwave.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover grilled vegetables in a frittata for a tasty breakfast.
- Toss them into a salad for a quick and healthy lunch.
- Add them to pasta for a delicious dinner.
Need Something To Pair This With?
- Serve alongside grilled chicken or these Low and Slow Oven Baked Ribs for a complete meal.
- Pair with a fresh green salad and crusty bread.
- Enjoy with a chilled glass of white wine.
In The Mood For a Similar Dish?
- Grilled Zucchini
- Grilled Vegetable Skewers
- Grilled Corn on the Cob
- Oven Roasted Corn on the Cob
- Skillet Zucchini with Toasted Panko
Related
More Grill recipes you will love:
FAQ
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.
📖 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.
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.
Nutrition
This easy grilled summer squash, asparagus, and potatoes recipe is perfect for busy families and home cooks. It's a healthy and delicious side dish that pairs well with any BBQ meal.
Try it at your next summer gathering and enjoy the fresh flavors of grilled vegetables. Share your results and explore more recipes on our blog!
Important Food Safety Tips
Always wash your vegetables thoroughly before cooking. Use separate cutting boards for vegetables and raw meats to avoid cross-contamination. Cook vegetables to a safe temperature to ensure they are tender and safe to eat.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
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