Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt (or more to taste)
  • 1/4 teaspoon ground black pepper
  • 1 pound (450g) baby/new potatoes, cut in halves or quarters (Note 1)
  • 1 cup (52g) red onion or white, roughly chopped
  • 5 cups (800g) vegetables, cut into 1 inch/2.5cm pieces or slightly larger. Note 2
  • 2 tbsp fresh chopped herbs, drizzle balsamic reduction, sprinkle lemon zest

Instruction

  • HEAT GRILL to medium-high heat (425F/218C). Spray a grill basket with cooking oil (or use an upside down cooling rack). Place grill basket on grill while it's heating.
  • PAR COOK POTATOES: While gas grill is heating, place cut potatoes in covered microwave dish. Microwave for about 3-4 minutes until easily pierced with a knife but not too soft. Alternatively, boil potatoes.
  • DRESS VEGETABLES: In a large mixing bowl, mix together all seasonings and oil. Add cut vegetables and potatoes. Toss to coat. Add a touch more oil if the veggies seem too dry.
  • GRILL VEGETABLES: Transfer dressed vegetables into grill pan. Grill for about 10-12 minutes, stirring once or twice part way through until char marks start to appear. Cooking time will depend on size of vegetable pieces. Taste and add additional salt, thyme, etc. [NOTE: if desired, place veggies to the side and grill steak or chops to serve with vegetables]. Transfer to platter and add garnish if you like.