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Thyme Grilled Vegetables Recipe

Thyme Grilled Vegetables Recipe

“I love these new, little garden potatoes,” writes Christine Wall of Bartlett, Illinois. “This dish can easily be put in a foil pan and cooked on the grill. Your kitchen won't get hot, and clean up is a breeze.”
TOTAL TIME: Prep: 20 min. Grill: 50 min. YIELD:9 servings


  • 16 small red potatoes (about 2 pounds), halved
  • 1/2 cup chicken broth
  • 1/4 cup olive oil
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1 each large green, sweet red and yellow pepper, julienned
  • 1 jar (15 ounces) pearl onions, drained


  • 1. In an ungreased 13-in. x 9-in. disposable foil pan, combine the potatoes, broth, oil, thyme and salt. Grill, covered, over medium heat for 25 minutes.
  • 2. Stir in peppers and onions. Grill 25-30 minutes longer or until vegetables are tender. Yield: 9 servings.

Nutritional Facts

3/4 cup: 163 calories, 6g fat (1g saturated fat), 0 cholesterol, 191mg sodium, 25g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Reviews for Thyme Grilled Vegetables

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Reviewed Jun. 1, 2015

"Great recipe!

I added some carrots. Will do this often this summer."

Reviewed Sep. 9, 2009

"probably wouldn't be as good but wonder what it would taste like making it in the oven."

Reviewed Jul. 4, 2009

"to make this dish go farther I also added julienned carrots and added zuchinni and squash sliced and it was wonderful, had to had about 1/4 cup more broth ."

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