Perfectly seasoned grilled potatoes and vibrant green beans come together to create the ultimate vegetable side dish. This simple yet incredibly flavorful recipe is a guaranteed crowd-pleaser, pairing seamlessly with any of your favorite barbecue feasts or weeknight dinners!

Savor the Flavor: The Ultimate Grilled Potatoes and Green Beans Recipe

There’s an undeniable magic about summer evenings that beckons us outdoors. For many, that means the delightful sizzle of the grill, the laughter of children playing in the yard, and the simple pleasure of dining al fresco. While I’m a firm believer in year-round grilling, even through winter snows, nothing quite signals the arrival of summer like the warm sun, the enchanting glow of lightning bugs, and the irresistible aroma of food cooking on the grill, perhaps enjoyed with a frosty root beer in hand.

This recipe for grilled potatoes and green beans perfectly captures that summer essence. It’s more than just a side; it’s a celebration of fresh, seasonal produce cooked to tender perfection with a smoky char that can only come from the grill. Forget complicated preparations; this dish focuses on enhancing natural flavors with simple seasonings, making it an ideal companion for everything from juicy steaks to grilled chicken or even a plant-based burger. It’s easy enough for a casual family meal yet elegant enough for entertaining guests.

Why This Recipe is Your New Grilling Go-To

This grilled vegetable medley stands out for several reasons. Firstly, it’s incredibly versatile. While it’s fantastic with barbecue, it can accompany almost any protein. Secondly, it’s remarkably simple. With minimal prep and straightforward grilling instructions, you’ll have a delicious, nutritious side dish ready in under 40 minutes. Lastly, the flavor profile is simply divine. The combination of earthy potatoes, crisp-tender green beans, zesty lemon pepper, aromatic garlic, and savory butter creates a symphony of tastes and textures that will leave everyone asking for more. It’s a healthy way to enjoy your vegetables, retaining their natural goodness while adding a delightful smoky depth.

Essential Tips for Grilling Perfect Vegetables

Grilling vegetables might seem straightforward, but a few key tips can elevate your dish from good to extraordinary. The secret lies in preparation, heat management, and understanding how different vegetables cook. For potatoes and green beans, we want them tender on the inside with a slight crisp or char on the outside. This section will guide you through getting the best results every time, whether you’re a seasoned grill master or a novice.

Mastering Your Grill Pan (or Alternatives)

Using a grill pan is highly recommended for this recipe, as it helps contain the smaller vegetables and seasonings, preventing them from falling through the grates. However, if you don’t own one, don’t worry! There are excellent alternatives to ensure your grilled potatoes and green beans turn out perfectly.

• Lining with Foil: One crucial tip is to line your grill pan or grill grates with aluminum foil, especially when using butter during cooking. Butter can drip onto the grill’s heat source, causing flare-ups that can scorch your vegetables. A layer of foil acts as a barrier, protecting your potatoes and green beans from direct flames and ensuring even cooking. If you’re lining the grates directly, make sure to do this before preheating your grill for safety. Alternatively, if you prefer not to use foil, consider placing your grill pan over indirect heat to minimize the risk of flare-ups.
• Non-Stick Spray is Your Friend: Regardless of whether you use a dedicated grill pan, a disposable aluminum pan, or heavy-duty foil, always spray it generously with nonstick cooking spray. This crucial step ensures that your delicious vegetables don’t stick, making them easier to stir and serve.
• Alternative Options: You absolutely do not need a specialized grill pan for this recipe. A disposable aluminum pan works wonderfully and makes cleanup a breeze. Heavy-duty aluminum foil, folded to create a sturdy packet, can also serve as an effective cooking vessel. Just remember to spray it with non-stick spray! If you decide to omit the foil entirely, you can always add the butter to the hot vegetables after they come off the grill, stirring to combine for that rich, buttery finish.

Oven Method for Year-Round Enjoyment

No grill? No problem! This delicious side dish can easily be adapted for oven roasting, allowing you to enjoy it regardless of the weather. The oven method yields beautifully tender vegetables with a lovely golden-brown exterior. Here’s how to convert this recipe for indoor cooking:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the quartered red potatoes with half of the olive oil and half of the lemon pepper seasoning.
3. Spread the seasoned potatoes in a single layer on a baking sheet lined with nonstick aluminum foil. Roast for 15 minutes.
4. While the potatoes are roasting, combine the trimmed green beans, minced garlic, and diced shallots in the same bowl. Toss with the remaining olive oil and lemon pepper seasoning.
5. After the potatoes have cooked for 15 minutes, add the seasoned green beans, garlic, and shallots to the baking sheet with the potatoes. Toss gently to combine.
6. Continue roasting for another 10 minutes, or until both the potatoes and green beans are tender and slightly caramelized.
7. Melt the butter and drizzle it over the roasted vegetables. Toss to coat evenly and serve immediately.

Perfect Pairings: What to Serve with Your Grilled Veggies

This versatile side dish complements a wide array of main courses, making it a perfect addition to any meal plan. Its bright flavors and satisfying textures enhance various proteins and cuisines. Consider serving your grilled potatoes and green beans with:

• Marinated Chicken Skewers: The tangy marinade of chicken skewers would be a fantastic counterpoint to the rich vegetables.
• Grilled Italian Lemon Garlic Chicken: Lemon and garlic are already featured in our side, creating a harmonious and vibrant meal.
• Classic Barbecue Ribs: The freshness of the vegetables cuts through the richness of slow-cooked ribs.
• Grilled Fish or Shrimp: A lighter main course like flaky grilled salmon or succulent shrimp would pair beautifully with these robust veggies.
• Beef Steaks or Burgers: For a heartier meal, serve alongside a perfectly grilled steak or your favorite gourmet burger.
• Vegetarian Mains: It also stands well with grilled halloumi, hearty mushroom burgers, or lentil loaves for a complete vegetarian meal.

Gathering Your Ingredients: Simple & Fresh

The beauty of this recipe lies in its simplicity and reliance on fresh, high-quality ingredients. Each component plays a crucial role in building the vibrant flavors that make this dish so appealing. You’ll find these items readily available at any grocery store, ensuring a quick and easy shopping trip before you fire up the grill.

Ingredient List:

• Red Potatoes: Approximately 2 cups, unpeeled and quartered. Red potatoes are ideal for grilling because their waxy texture helps them hold their shape and become wonderfully tender without becoming mushy. Leaving the skin on adds nutritional value and a rustic texture.
• Fresh Green Beans: About 1 ½ cups, with ends trimmed. Fresh green beans are key here; their vibrant color and crisp-tender bite are essential to the dish’s appeal. Avoid canned or frozen for grilling if possible, as they won’t achieve the same texture.
• Olive Oil: 2 Tablespoons, divided use. Olive oil is used to coat the vegetables, helping the seasonings adhere, preventing sticking, and aiding in caramelization on the grill. It also adds a healthy fat component.
• Lemon Pepper Seasoning: 2 teaspoons. This pre-mixed seasoning blend is a powerhouse of flavor, combining bright citrus notes with savory black pepper, perfect for vegetables. It adds a zesty kick that truly elevates the dish.
• Diced Shallot: 2 Tablespoons (or sweet onion). Shallots offer a milder, more delicate onion flavor compared to regular onions, adding a subtle sweetness and aromatic depth. If unavailable, a finely diced sweet onion is an excellent substitute.
• Garlic Cloves: 2 cloves, minced. Fresh garlic is indispensable for its pungent, aromatic qualities, infusing the vegetables with classic savory flavor.
• Salted Butter: 4 Tablespoons. Butter adds a rich, luxurious finish to the cooked vegetables, enhancing their flavor and contributing to a tender texture. If using unsalted butter, adjust the added salt accordingly.
• Salt & Pepper: To taste. These fundamental seasonings are crucial for balancing and enhancing all the other flavors, ensuring every bite is perfectly seasoned.

Step-by-Step Guide: How to Grill Potatoes and Green Beans to Perfection

Achieving perfectly grilled vegetables is easier than you think. Follow these detailed steps to create a show-stopping side dish that’s bursting with flavor and delightful texture. From preparing your produce to mastering grill temperatures, we’ll walk you through each stage to ensure success.

Preparing Your Potatoes

1. Start by taking your quartered red potatoes and placing them in a medium-sized bowl. Drizzle one tablespoon of olive oil over them, ensuring each piece is lightly coated.
2. Next, generously season the potatoes with one teaspoon of lemon pepper seasoning and a sprinkling of salt and freshly ground black pepper to your preference.
3. Use a spoon or your hands to stir the potatoes thoroughly. This ensures that every surface is evenly coated with the oil and seasonings, which is crucial for uniform flavor and cooking.

Setting Up Your Grill and First Cook

4. Prepare your grill pan or grill grates by lining them with nonstick aluminum foil (or use nonstick foil directly). Spraying with nonstick cooking spray is always a good idea. This step helps prevent sticking and minimizes flare-ups from butter. (Refer to the “Mastering Your Grill Pan” section for more details on this optional but recommended step.) Pour the seasoned potatoes into the prepared grill pan.
5. Preheat your gas or charcoal grill to a medium-high heat, aiming for approximately 350°F (175°C). Once preheated, carefully place the grill pan containing the potatoes onto the grates.
6. Close the grill lid and allow the potatoes to cook for 12-15 minutes. During this initial cooking period, make sure to open the lid and stir the potatoes occasionally. This ensures they cook evenly and develop a beautiful char on all sides.

Adding the Green Beans and Finishing Touches

7. While the potatoes are undergoing their initial cook, prepare the green beans. In a separate bowl, combine the fresh green beans with one tablespoon of olive oil, the slices of butter, one teaspoon of lemon pepper seasoning, the diced shallots, and the minced garlic. Add a light sprinkling of salt and pepper to taste. Stir all the ingredients thoroughly until the green beans are well coated.
8. After the potatoes have cooked for at least 12 minutes, carefully add the seasoned green beans mixture to the same grill basket with the potatoes. Stir gently to combine the two vegetables.
9. Continue cooking for approximately 8-10 minutes longer. Keep the grill covered and stir occasionally until both the potatoes are fork-tender and the green beans are crisp-tender with a slight char. Once cooked to your liking, remove from the grill and serve immediately!

Variations & Customizations: Get Creative!

While this recipe is fantastic as written, feel free to unleash your creativity and tailor it to your taste preferences. Here are some ideas to inspire your next grilling adventure:

• Spice It Up: Add a pinch of smoked paprika for extra depth, a dash of chili powder for a subtle kick, or some red pepper flakes for those who love heat.
• Herb Garden Freshness: Incorporate fresh herbs like chopped rosemary or thyme alongside the lemon pepper for an earthy aroma. A sprinkle of fresh parsley or dill after grilling adds brightness.
• Add More Veggies: Feel free to toss in other quick-cooking vegetables like thinly sliced onions, bell pepper strips, cherry tomatoes, or zucchini during the last 10 minutes of cooking.
• Cheesy Delight: For a decadent twist, sprinkle some grated Parmesan cheese over the hot vegetables right after taking them off the grill. The residual heat will melt it into a delicious coating.
• Balsamic Glaze: A drizzle of balsamic glaze just before serving can add a touch of sweet and tangy complexity.

Storing and Reheating Leftovers

Should you be lucky enough to have any leftovers, they store beautifully and make for a convenient meal later. Allow the grilled potatoes and green beans to cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 3-4 days.

To reheat, spread the vegetables on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method helps maintain their texture better than microwave reheating, which can sometimes make them soggy. You can also quickly sauté them in a pan on the stovetop for a few minutes until warmed through.

A Wholesome & Delicious Choice

Beyond their incredible taste, grilled potatoes and green beans offer a wealth of nutritional benefits. Red potatoes are a good source of vitamins C and B6, potassium, and fiber. Green beans are packed with vitamins A, C, K, and folate, plus dietary fiber. Olive oil contributes healthy monounsaturated fats, and fresh garlic and shallots add antioxidants. This dish is a flavorful way to incorporate more vegetables into your diet, proving that healthy eating can be truly delicious and satisfying.

Explore More Delicious Grill Recipes

If you’re loving the grill life, be sure to check out these other fantastic recipes to expand your outdoor cooking repertoire:

• Grilled Twice Baked Potatoes
• Best Grilled Ribs
• Creamy Garlic Potato Packets
• Grilled Chicken Legs
• Italian Green Beans
• Grilled Baked Potatoes
• Grilled Chicken Marinade
• Grilled Balsamic Pork Chops

Grilled Potatoes and Green Beans: The Full Recipe

Summary: Perfectly seasoned grilled potatoes and green beans are the tastiest vegetable side dish! They pair perfectly with any of your favorite barbecue meals!

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Servings: 4

Author: Brandie Skibinski

Course: Side Dish | Cuisine: American

Ingredients

• 2 cups red potatoes, unpeeled, quartered
• 1 ½ cups fresh green beans, ends trimmed
• 2 Tablespoons olive oil, divided use
• 2 teaspoons lemon pepper seasoning
• 2 Tablespoons diced shallot (or sweet onion)
• 2 cloves garlic, minced
• 4 Tablespoons salted butter
• Salt and pepper, to taste

Instructions

1. In a bowl, combine one tablespoon of the olive oil with the red potatoes.
2. Season the potatoes with one teaspoon of lemon pepper seasoning and a sprinkling of salt and pepper.
3. Stir well to ensure all the potatoes are evenly coated with the oil and seasonings.
4. Line a grill pan or your grill grates with aluminum foil and spray it with nonstick cooking spray (or use nonstick foil). This step is optional but recommended to prevent flare-ups and sticking (see notes below). Pour the seasoned potatoes into the grill pan.
5. Preheat your gas or charcoal grill to a medium-high heat (about 350°F / 175°C). Once preheated, place the pan directly on the grill.
6. Cover the grill and cook the potatoes for 12-15 minutes, making sure to occasionally stir them for even cooking and charring.
7. Meanwhile, in a separate bowl, combine the fresh green beans with the remaining one tablespoon of olive oil, the slices of butter, the remaining one teaspoon of lemon pepper seasoning, the diced shallots, and the minced garlic. Add a sprinkling of salt and pepper. Stir all ingredients thoroughly.
8. After the potatoes have cooked for at least 12 minutes, add the seasoned green beans mixture to the grill basket with the potatoes and stir gently to combine.
9. Continue to cook for about 8-10 minutes longer, or until both the potatoes and green beans are tender and have a pleasant grilled char. Remove from grill and serve immediately.

Video Tutorial

Chef’s Notes & Pro Tips

• Foil Lining: Lining your grill pan or grates with aluminum foil is highly recommended if you’re adding butter during cooking. This prevents butter from dripping into the grill, which can cause flare-ups and potentially burn your vegetables. If lining grill grates, do so before preheating.
• No Foil Option: If you prefer not to use foil, you can still achieve a fantastic dish. Simply add the 4 tablespoons of butter to the hot grilled vegetables after taking them off the grill. Stir well to coat. Remember to spray your grill basket generously with nonstick cooking spray to prevent sticking.
• No Grill Pan Needed: A dedicated grill pan is not essential. You can use a disposable aluminum pan or even heavy-duty aluminum foil folded into a sturdy packet. Always spray these alternatives with nonstick cooking spray to ensure no sticking occurs.
• Oven Method: For an oven-roasted version, preheat your oven to 400°F (200°C). Toss potatoes with half the olive oil and lemon pepper, roast on a foil-lined pan for 15 minutes. Then, add green beans, garlic, and shallots tossed with the remaining olive oil and lemon pepper to the same pan. Roast for another 10 minutes. Melt butter, coat vegetables, and serve.

Nutritional Information (Estimate per serving)

Calories: 211kcal | Carbohydrates: 10g | Protein: 1g | Fat: 18g | Sodium: 111mg | Fiber: 2g | Sugar: 2g

Nutritional Disclaimer: The nutritional information provided is an estimate. It is not provided by a certified dietician or nutritionist. Calorie counts and other nutritional values can vary significantly based on the brands and specific ingredients used. If precise nutritional values are important to you, we recommend calculating them using your preferred online nutritional calculator with the exact products you use.