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These easy grilled vegetables are one of my favorite summer side dishes because they’re colorful, easy to make, and pair well with pretty much anything coming off the grill. The trickiest part is getting them all to cook evenly, but this recipe makes it simple. 

I use a mix of fresh veggies, a simple seasoning blend, and a bright herb dressing that gets brushed on after grilling for bonus flavor. The result is tender, smoky vegetables with plenty of color and texture, and a savory addition to everything from weeknight dinners to cookouts.

Key Ingredients

Here’s what you’ll need to make these grilled vegetables:

Vegetables

• Red bell peppers: They’re sweet, colorful, and one of my favorite vegetables for grilling because they hold their shape when they get tender.
• Carrots: Grilled carrots add natural sweetness and a little crunch. Slice them lengthwise so they cook more evenly on the grill.
• Yellow squash: This summer squash caramelizes slightly when lightly grilled. Zucchini is an easy substitute and cooks in about the same amount of time.
• Broccoli: Large florets of grilled broccoli develop these delicious, crispy edges while staying tender in the center.
• Eggplant: Eggplant gets creamy and smoky on the grill. Make sure to slice it thick enough so it doesn’t fall apart.
• Cabbage: Grilling transforms cabbage into a sweeter, more flavorful vegetable with crispy edges.
• Red onion: Red onion softens and caramelizes beautifully on the grill. Sweet onions or yellow onions also work well.

One of the best things about this recipe is how flexible it is! Brussels sprouts, mushrooms, cauliflower, green beans, and asparagus are all easy-to-grill vegetables. Just keep in mind that smaller or more delicate vegetables may cook faster. If you want to try sweet potatoes or other root vegetables, I suggest pre-cooking them to avoid long grill times.

Seasonings & Herb Dressing

• Olive oil: I like extra-virgin olive oil both for coating the vegetables before grilling and as the base for the herb dressing.
• Kosher salt and black pepper: These simple seasonings help bring out the vegetables’ natural flavors. A little garlic powder can add a roasty flavor if you’d like.
• Fresh dill, mint, and chives: This fresh herb combination adds brightness and balances the smoky grilled flavor. I keep coming back to this combo, but parsley, basil, thyme, oregano, cilantro, green onions, or even an Italian seasoning mix can all work.
• Red wine vinegar: Adds acidity and tanginess to the dressing. Balsamic vinegar can work, but the end result will be sweeter and more syrupy. 
• Fresh lime juice: Brightens everything and adds a fresh, summery flavor to the dressing. Lemon juice is an easy substitute.

How to Make This Grilled Vegetables Recipe

This recipe is simple, but a few small details make a big difference in getting that perfect mix of smoky flavor, tender veggies, and lightly charred edges. Here’s how to grill vegetables, step-by-step.

Preheat the grill to about 400ºF and make sure the grates are clean so the vegetables don’t stick. While the grill heats, prep all the vegetables and toss them with olive oil, salt, and pepper until they’re evenly seasoned. Let them rest for about 15 minutes.

Think of this as a light vegetable marinade for grilling. It’s not a traditional marinade since there’s no acid, but it helps them season evenly and improves their browning on the grill.

While the vegetables rest, whisk together the olive oil, fresh herbs, vinegar, lime juice, and salt. You’ll brush it on at the end, so the flavors stay fresh and bright instead of cooking off on the grill. 

Pro tip: Let the dressing sit for a bit to allow the herbs to infuse the oil with flavor.

Place the vegetables directly on the grill grates over medium-high heat. This is how I get those signature grill marks and smoky flavor. Most vegetables need about 5-8 minutes before the first flip, depending on the vegetable and its thickness. When you see clear grill marks, and they release easily from the grill without sticking, flip and continue cooking for another 5-8 minutes.

Thicker vegetables like carrots may take longer to cook, while softer vegetables like squash will finish faster. I like to pull each vegetable off as it becomes tender with browned edges, so nothing gets overcooked.

Once everything is off the grill, I transfer the vegetables to a serving platter and brush them with the herb dressing. The heat helps the dressing soak in slightly while still keeping the herbs fresh and vibrant.

These simple tricks make a big difference when it comes to getting evenly cooked, flavorful grilled vegetables with the perfect char:

• Preheat and clean your grill. I always start with a hot, clean grill so the vegetables don’t stick and those grill marks actually form. If the grates are dirty or not hot enough, the vegetables tend to tear or steam instead of sear.
• Cut vegetables evenly. Try to keep pieces similar in size so they cook at the same rate. Slice thicker vegetables like carrots and eggplant a bit thinner. Softer veggies like squash can be slightly thicker.
• Don’t overcrowd the grill. Give the vegetables space so the heat can circulate. If you pack them too tightly, they’ll steam instead of getting that smoky, caramelized flavor.
• Embrace uneven charring. It’s totally fine if some vegetables are more charred on one side than the other. Just toss everything together before serving so the flavors and textures mix evenly.

Grill Times at a Glance

Here’s a quick guide for how long the vegetables in this recipe typically take on a 400ºF grill:

• Bell peppers: 10-15 minutes total
• Carrots: 12-18 minutes total
• Yellow squash: 8-12 minutes total
• Broccoli: 10-12 minutes total
• Eggplant: 10-14 minutes total
• Cabbage: 10-15 minutes total
• Red onion: 8-12 minutes total

Keep in mind that grill heat, thickness, and the level of char you like will all affect the timing. I always use visual cues like browning edges and fork-tender texture rather than relying on my timer alone.

Serving Suggestions

Grilled vegetables are one of those easy summer sides that go with almost everything. They’re great fresh off the grill, but I also love them for meal prep and adding them to quick meals throughout the week. 

Here are some of my favorite ways to serve them:

Store any leftover grilled vegetables in an airtight container in the fridge for up to 5 days. To reheat, I recommend the oven or broiler for a few minutes to keep them nice and crispy. Reheating them in the microwave can make them turn soggy.

Can I use a grill basket for vegetables?

You don’t need one for this recipe, but a grill basket can work well for smaller or more delicate vegetables like zucchini, mushrooms, or broccoli florets. It helps prevent anything from falling through the grates while still allowing you to get that smoky flavor. Just make sure to preheat the basket so the vegetables still get a good sear instead of steaming.

How can I prevent vegetables from sticking to the grill?

A hot, clean grill is the most important step to keep your vegetables from sticking. I always preheat the grill and make sure the grates are scrubbed clean before adding any vegetables. Coating the vegetables in olive oil also helps create a barrier, allowing them to release more easily. 

What are some common mistakes to avoid when grilling vegetables?

The biggest mistakes to avoid at the grill are not cutting vegetables evenly, overcrowding the grill, and not preheating long enough. Uneven pieces lead to uneven cooking, and overcrowding causes steaming instead of charring. A cooler grill makes it harder to get those crisp edges and grill marks.

I can’t tell you how many times grilled red potatoes have saved the day. I almost always have baby red potatoes on hand during the summer because they’re truly the most crowd-pleasing side to make on the grill. Plus, the foil pack method never fails!

These grilled potatoes in foil are crispy on the outside, fork-tender on the inside, and ready in just 30 minutes with almost zero cleanup. Toss them in olive oil and spices, wrap them up, and let the grill do the work. They’re my go-to side for cookouts, camping trips, and weeknight grilling all summer long.

Why This Recipe Works

Grilling season is here, and these grilled red potatoes have gotten countless ⭐️⭐️⭐️⭐️⭐️ reviews and are a summer staple for so many readers!

• Quick: Just 10 minutes of prep and 20 minutes on the grill.
• Easy cleanup: The foil pack means no scrubbing grill grates.
• Perfectly cooked every time: The sealed foil creates steam so potatoes cook evenly without drying out.
• Endlessly customizable: Swap the spices, switch the potato variety, or load them up with toppings.

What You’ll Need

How to Make Grilled Potatoes in Foil

Wash 2 lbs of red potatoes and quarter them — just cut each potato in half, then in half again. You want the pieces to be about 1 to 1.5 inches so they cook evenly. Finely dice the yellow onion.

Place the potatoes and onion into a large gallon-sized plastic bag (or a big bowl). Drizzle in the olive oil, add all the spices, seal the bag, and shake until everything is evenly coated. This bag method is my favorite trick — it gets every piece perfectly seasoned with zero mess.

I’ve officially mastered the foil pack fold, and the more you practice, the easier it gets — I promise!

1. Lay a large sheet of heavy-duty foil (or 2 pieces of regular foil) on your counter.
2. Transfer the seasoned potatoes and onions onto the center of the foil.
3. Place another piece of foil on top and carefully fold all 4 sides together to seal the pack.
4. Using a fork, poke a few holes on the top only of your foil pack. This lets steam escape so the potatoes get crispy instead of soggy.

Heat your grill to 400ºF. Place the foil pack directly over the flames, cover the grill, and cook for 15–20 minutes. The potatoes are done when you can easily pierce them with a fork through the foil.

Best Potato Varieties for Grilling

Red potatoes are my top pick because they’re naturally bite-sized and hold their shape perfectly, but I’ve made this recipe with plenty of other varieties:

• Yukon Gold: Buttery and creamy — my second favorite for foil packs.
• Fingerling: Slice in half lengthwise. They cook a little faster, so check at 12 minutes.
• Russet or Idaho: Cut into 1.5-inch chunks. They’re starchier so they get extra fluffy inside.
• Sweet potatoes: Cut into 1-inch cubes. They take a few extra minutes but taste amazing with Cajun seasoning.

The Italian herb version in this recipe is my classic go-to, but here are some of my favorite ways to switch it up:

• Smoky Cajun: Swap the Italian seasoning for 1 teaspoon smoked paprika, ½ teaspoon cayenne, and ½ teaspoon garlic powder. So good with grilled chicken.
• Ranch style: Use 1 tablespoon dry ranch seasoning mix in place of the spices. Ridiculously easy and always a crowd favorite.
• Lemon herb: Add the zest of 1 lemon, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Bright and perfect with fish.
• Loaded baked potato style: Keep the base recipe as is, then top the cooked potatoes with shredded cheddar, bacon bits, sour cream, and chives.
• Everything bagel: Toss with 1–2 tablespoons everything bagel seasoning instead of the spice blend. Trust me on this one.

Creative Toppings

Once your foil pack potatoes are off the grill, the toppings are where you can really have fun. Open the pack, pile these on, and serve straight from the foil:

• Sour cream + chives: A classic for a reason.
• Shredded cheese: Cheddar, Parmesan, or a Mexican blend — it melts right on top.
• Jalapeños + green onions: For a little heat and crunch.
• Fresh herbs: Chopped parsley, cilantro, or dill.
• Hot sauce or salsa: My personal favorite way to finish these off.
• Crumbled feta + lemon juice: A Mediterranean twist that’s really special.

Other Ways to Cook Foil Pack Potatoes

No grill? No problem. This foil pack method works beautifully with other cooking methods, too:

Oven

Preheat to 400ºF. Place the sealed foil pack on a baking sheet and bake for 25–30 minutes. Check tenderness at 25 minutes and continue baking until fork-tender. This is my go-to rainy-day backup.

Air Fryer

Preheat air fryer to 400ºF. Place the foil pack in the basket (you may need to make a smaller pack to fit) and cook for 15–18 minutes, shaking the basket halfway through. The air fryer gets the edges extra crispy — I actually love this method almost as much as the grill.

Campfire

Place foil packs directly on hot coals (not in the flames) and cook for 20–30 minutes, turning the pack every 10 minutes with tongs. Double-wrap with heavy-duty foil to prevent tearing on the coals. This is absolutely perfect for camping and 4th of July bonfires.

Tips for Best Results

• Use heavy-duty foil: Regular foil tears easily and can leak oil into the grill. If you only have regular foil, double it up.
• Don’t skimp on the olive oil: It prevents sticking and is the secret to getting the potatoes crispy on the outside.
• Poke holes on the top only: This lets steam escape (for crispier potatoes) without letting the juices drain out the bottom.
• Fork-test through the foil: No need to open the pack — just poke a fork through the top to check doneness.
• Keep warm on the grill: If dinner’s not quite ready, leave the sealed foil pack on the upper rack of the grill for up to 30 minutes. They’ll stay warm without overcooking.
• Cut potatoes evenly: Uniform 1- to 1.5-inch pieces cook at the same rate so you don’t end up with some mushy and some crunchy.

FAQs

Should I boil potatoes before grilling?

Nope! You do not need to boil your potatoes before grilling. The sealed foil pack creates steam that cooks the potatoes fast and evenly — no par-cooking required.

How long to grill potatoes in foil?

At 400ºF over direct heat, foil pack potatoes take 15–20 minutes. If you move them to indirect heat (upper rack), they’ll take closer to 25–30 minutes.

What if I don’t have space over direct heat?

Sear the foil pack over direct heat for 5 minutes to get things going, then move it to the upper rack to finish cooking while you grill your other food. Just add an extra 5–10 minutes to the cook time.

Can I prep foil packs ahead of time?

Yes! Assemble the foil packs up to 4 hours ahead and store them in the fridge. When you’re ready, place them straight on the grill — just add a couple of extra minutes since they’ll be cold.

How do I get grill marks on foil pack potatoes?

For grill marks and extra char, open the foil pack for the last 3–5 minutes and place the potatoes directly on the grates. The olive oil coating helps them crisp up beautifully.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Reheat: For best results, reheat on the grill, in the oven at 400ºF for 10 minutes, or in the air fryer at 400ºF for 5–7 minutes. Skip the microwave if you want them to stay crispy!
• Freezing: I don’t recommend freezing — potatoes get grainy and mealy when thawed.

Serving Suggestions

Every grilled potatoes recipe needs to be paired with other delicious grilled foods! Here are my favorites: