Potato & Vegetable Grill

Prep Time
Cook Time
1h 10m
Ready In

"We found wonderful square no stick grill pans (with holes bottom, top and sides)at Superstore. They are perfect for our potato and vegetable grill. When we do potato and carrots we foil under the pan, add the vegetables and cover with foil adding in the vegetables that require less time to cook later. We add just enough of the dressing to coat the vegetables. The foil 'lid' makes it easy to flip the slices or if required drizzle with more of the dressing."

Original recipe yields 6 servings


  • Serving Size: 1 (48.2 g)
  • Calories 249.1
  • Total Fat - 27.1 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 0.3 mg
  • Sodium - 394.1 mg
  • Total Carbohydrate - 1.8 g
  • Dietary Fiber - 0 g
  • Sugars - 1.4 g
  • Protein - 0.2 g
  • Calcium - 7.4 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

Choose the amounts of vegetables for your grill pan, in one bowl cut potatoes, carrots and onions in even size chunks

Step 2

In a second bowl cut and add red bell pepper, yellow bell pepper and celery

Step 3

Dressing: in a bowl measure out the oil, vinegar, water and minced garlic

Step 4

Add sugar, Parmesan cheese, salt and freshly ground black pepper. Using a whisk mix until well blended

Step 5

Add just enough of the dressing to coat the vegetables

Step 6

Place foil on the outside of the grill pan, add the potatoes carrots and onions. Cover with foil, cook over medium heat, adding in the peppers and celery as the potatoes soften

Step 7

The foil 'lid' allows you to flip the vegetables and drizzle on more dressing if needed. We allow about an hour for the potatoes, some potatoes take longer than others - larger chunks take longer than sliced.

Tips & Variations

No special items needed.



This was a very good side dish for grilled lemon pepper chicken. I use heavy duty foil and made a packet for the grill using yukon gold potatoes. Poured a good amount of dressing over the mix and checked half way thru cooking to see if more was needed. The dressing added a nice bright flavor to the vegetables that was great for a weekend grilled meal on the deck. I think the only thing I would do differently next time is only use one bell pepper. Made and reviewed for the Billboard recipe tag game.

review by:
(7 Sep 2019)


Made this dish to go along with my cutlets. Perfect summer dish! We loved the combo of the flavors in the dressing. Being short of time I did par cook the potatoes and carrots then poured some of the dressing over them while they were still hot. I then added them to the remaining (which I had mixed with the dressing)and started grilling . A dish that will be my go to . Thank-you Gerry for a new and delicious recipe.

review by:
(13 Jun 2017)


I really enjoy this recipe. Will be making it in my next camping trip.

review by:
(18 Jun 2016)


This made the greatest side dish to have with Forevermamas http://www.recipezazz.com/recipe/natalias-marinated-steak-tips-16565. They were easy to do on the grill and had a great flavor as well, so couldn't ask for more than that! Thank you for sharing it here with us Gerry! Linda

(23 Apr 2015)


We loved these veggies! And the cider vinegar mixture is perfect. I had to roast them in the oven as the weather was too nasty to be outside. So I will be grilling them for family. Love your recipes, and thank you for sharing! Made for Billboard Recipe Tag.

review by:
(2 Jul 2014)


Barbecue season is back at last and I love grilled veggies. This recipe is delicious. I love the use of the foil, too, to keep the dressing on the vegetables and out of the fire.

(8 May 2013)