Grilled Summer Squash, Asparagus, and Potatoes combines grilled squash, asparagus, and baby potatoes with garlic, rosemary, and thyme for a fresh summer side dish. It's ideal for barbecue sides, grilled vegetable recipes, and summer dinners. The vegetables develop light char marks on the grill while the potatoes stay soft and tender inside.
If you like this recipe, you may also love our Pan-Fried Zucchini or Oven Roasted Corn on the Cob.
Grilled Summer Squash, Asparagus, and Potatoes at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 15 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Grilled
- 🍽️ Cuisine (or General Category): Grilled vegetable side dish
- 👩🍳 Pair With: Low and Slow Oven Baked Ribs, grilled chicken, steak
- ⭐ Difficulty Level: Easy
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Grilling the vegetables over medium-high heat creates light char marks while keeping the centers tender. ~Jami
Why We Love This Recipe
- Simple Preparation: This grilled vegetable recipe comes together quickly with minimal prep work.
- Great for Cookouts: The vegetables pair well with grilled meats, burgers, and barbecue meals.
- Balanced Texture: The potatoes stay tender while the squash and asparagus develop light charred edges on the grill.
- Easy to Customize: The seasoning blend can be adjusted with different herbs, spices, or vegetables depending on what you have available.
Key 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.
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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.
More Asparagus Recipes You'll Love ♥️
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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 pound 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
- Parboil the potatoes before grilling.
- Cut the vegetables into similar sizes for even cooking.
- Oil the vegetables well to prevent sticking.
- Turn occasionally for even grill marks.
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