Easy Grilled Summer Squash, Asparagus, and Potatoes
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.
Servings: 4
Calories: 203kcal
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.
Notes
Cooking Notes
Parboiling the potatoes before grilling helps them soften fully without burning on the outside. Turning the vegetables occasionally keeps the grill marks even while preventing overcooking.
Tips for Best Results:
- 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.
Nutrition
Calories: 203kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 592mg | Potassium: 768mg | Fiber: 4g | Sugar: 3g | Vitamin A: 363IU | Vitamin C: 39mg | Calcium: 39mg | Iron: 2mg
