Grilled Onions and Potatoes: A Flavorful Vegetarian Feast

Grilled onions and potatoes are a classic combination, perfect for a summer barbecue, a simple weeknight dinner, or a flavorful side dish. The smoky char from the grill enhances the natural sweetness of the onions and the earthy taste of the potatoes, creating a delightful harmony of flavors. This recipe provides a foundation, but feel free to adapt it with your favorite herbs, spices, and vegetables. This dish is naturally vegetarian and can easily be made vegan with a simple swap of cooking oil.

Why Grill Onions and Potatoes?

Grilling brings out the best in both onions and potatoes. Here’s why:

* **Enhanced Flavor:** The high heat of the grill caramelizes the sugars in the onions, resulting in a sweet and smoky flavor that is unmatched. Similarly, the potatoes develop a crispy exterior while remaining tender and fluffy inside.
* **Simple and Healthy:** Grilling requires minimal oil, making it a healthier cooking option compared to frying. It also preserves the nutrients in the vegetables.
* **Easy Cleanup:** Grilling often means less cleanup compared to cooking indoors. Just a quick scrub of the grill grates, and you’re done!
* **Versatility:** Grilled onions and potatoes can be served as a side dish, a main course for vegetarians, or incorporated into other recipes like tacos, salads, or omelets.

Ingredients You’ll Need

* **Potatoes:** 2 pounds, Yukon Gold, red potatoes, or any other waxy potato. Avoid russet potatoes as they tend to dry out on the grill. Cut into 1-inch cubes.
* **Onions:** 2 large yellow or red onions, peeled and cut into wedges.
* **Olive Oil:** 4 tablespoons, extra virgin olive oil.
* **Garlic:** 4 cloves, minced.
* **Herbs:** 2 tablespoons fresh rosemary, thyme, or oregano, chopped (or 2 teaspoons dried).
* **Spices:** 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper (optional).
* **Salt and Pepper:** To taste.
* **Optional additions:** Bell peppers, zucchini, mushrooms, cherry tomatoes, balsamic glaze, crumbled feta cheese (for non-vegan option).

Equipment

* Grill (gas or charcoal)
* Large bowl
* Cutting board
* Knife
* Grill basket or foil
* Tongs

Step-by-Step Instructions

1. Prepare the Potatoes and Onions:

* Wash and scrub the potatoes thoroughly. There’s no need to peel them if you’re using Yukon Gold or red potatoes.
* Cut the potatoes into 1-inch cubes. Uniform size ensures even cooking.
* Peel the onions and cut them into wedges. Keep the root end intact so the wedges stay together.

2. Marinate the Vegetables:

* In a large bowl, combine the cubed potatoes and onion wedges.
* Add the olive oil, minced garlic, chopped herbs, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
* Toss the vegetables thoroughly to ensure they are evenly coated with the marinade.
* Let the vegetables marinate for at least 20 minutes. This allows the flavors to meld together and penetrate the vegetables.

3. Prepare the Grill:

* Preheat your grill to medium-high heat (around 375-450°F or 190-230°C).
* Clean the grill grates with a wire brush to remove any debris. This prevents sticking.
* If using a charcoal grill, make sure the coals are evenly distributed for consistent heat.

4. Grill the Vegetables:

* **Using a Grill Basket:** Place the marinated potatoes and onions in a grill basket. This prevents the vegetables from falling through the grates and makes it easier to turn them.
* **Using Foil:** Create a foil packet by placing the vegetables in the center of a large sheet of heavy-duty aluminum foil. Fold the foil over to create a sealed packet, leaving some room for steam to circulate. Poke a few holes in the top of the packet to allow steam to escape.
* Place the grill basket or foil packet on the preheated grill.
* Grill for 20-30 minutes, or until the potatoes are tender and the onions are caramelized, flipping the vegetables occasionally for even cooking. If using a foil packet, flip it over halfway through the cooking time.

5. Check for Doneness:

* To check if the potatoes are done, insert a fork or knife into a potato cube. It should pierce easily without resistance.
* The onions should be softened and slightly charred. They should also be translucent and easily pierced with a fork.

6. Serve:

* Carefully remove the grill basket or foil packet from the grill.
* Transfer the grilled onions and potatoes to a serving dish.
* Taste and adjust the seasoning if necessary. Add more salt, pepper, or herbs to your liking.
* Drizzle with balsamic glaze or sprinkle with crumbled feta cheese (if using).
* Serve hot as a side dish or a main course.

Tips for Grilling Onions and Potatoes

* **Use Waxy Potatoes:** Waxy potatoes like Yukon Gold or red potatoes hold their shape better on the grill compared to starchy potatoes like russets. Russet potatoes can become dry and crumbly.
* **Cut Vegetables Uniformly:** Cutting the potatoes and onions into uniform sizes ensures they cook evenly. This prevents some pieces from being undercooked while others are overcooked.
* **Don’t Overcrowd the Grill:** Overcrowding the grill can lower the temperature and cause the vegetables to steam instead of grill. Cook in batches if necessary.
* **Use a Grill Basket or Foil:** A grill basket or foil packet prevents the vegetables from falling through the grates and makes it easier to turn them. It also helps to retain moisture and prevent them from drying out.
* **Marinate for at Least 20 Minutes:** Marinating the vegetables allows the flavors to meld together and penetrate the vegetables, resulting in a more flavorful dish.
* **Control the Heat:** Grilling at medium-high heat is ideal for caramelizing the onions and cooking the potatoes through without burning them. Adjust the heat as needed.
* **Flip Regularly:** Flipping the vegetables regularly ensures they cook evenly on all sides and prevents them from sticking to the grill.
* **Don’t Be Afraid of Char:** A little char on the onions and potatoes adds a smoky flavor and enhances their sweetness. Just be careful not to burn them.
* **Add Other Vegetables:** Feel free to add other vegetables to the grill, such as bell peppers, zucchini, mushrooms, or cherry tomatoes. Adjust the cooking time as needed depending on the type of vegetable.
* **Experiment with Seasonings:** Get creative with your seasonings. Try adding different herbs, spices, or sauces to the marinade or after grilling.
* **Soaking potatoes (optional):** Soaking the cut potatoes in cold water for about 30 minutes before grilling can help remove excess starch, resulting in crispier potatoes. Pat them dry thoroughly before marinating.
* **Parboiling (optional):** For faster cooking, especially if using larger potato chunks, consider parboiling the potatoes for 5-7 minutes before grilling. Drain and pat dry before marinating and grilling as usual.

Variations

* **Spicy Grilled Onions and Potatoes:** Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for a spicy kick.
* **Mediterranean Grilled Onions and Potatoes:** Use Mediterranean herbs like oregano and rosemary, and drizzle with lemon juice and olive oil after grilling. Consider adding feta cheese.
* **Balsamic Grilled Onions and Potatoes:** Drizzle with balsamic glaze after grilling for a sweet and tangy flavor.
* **Grilled Onions and Potatoes with Sausage:** Add grilled sausage slices for a heartier meal. Cook the sausage separately and add it to the vegetables during the last few minutes of grilling.
* **Vegan Grilled Onions and Potatoes:** Ensure your oil is plant based. Skip the cheese topping.

Serving Suggestions

* **As a Side Dish:** Serve grilled onions and potatoes as a side dish with grilled chicken, steak, fish, or tofu.
* **As a Main Course:** Serve as a vegetarian main course with a side salad or grilled vegetables.
* **In Tacos or Wraps:** Use grilled onions and potatoes as a filling for tacos or wraps.
* **In Salads:** Add grilled onions and potatoes to salads for a smoky flavor and hearty texture.
* **In Omelets:** Incorporate grilled onions and potatoes into omelets for a flavorful breakfast or brunch.
* **With Dips:** Serve with your favorite dips, such as hummus, tzatziki, or guacamole.

Storage and Reheating

* **Storage:** Store leftover grilled onions and potatoes in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat in a skillet over medium heat, in the microwave, or on the grill until warmed through.

Nutritional Information (Approximate per Serving)

* Calories: 250-350
* Fat: 10-15g
* Saturated Fat: 2-3g
* Cholesterol: 0mg
* Sodium: 200-300mg
* Carbohydrates: 30-40g
* Fiber: 4-6g
* Sugar: 5-8g
* Protein: 3-5g

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

Enjoy your delicious and easy grilled onions and potatoes! They are a fantastic way to enjoy fresh vegetables with minimal effort. Don’t be afraid to experiment with different flavors and variations to create your own signature dish.