Simple + Delicious

Grilled Veggies

Simple + Delicious

Smashed Potatoes

Grilled vegetables pair well with almost any main dish and can be served as sides, in salads, or as a topping for grain bowls and pasta. Grilling vegetables enhances their natural sweetness and imparts a smoky, charred flavor. 

General Tips for Grilling Vegetables

• Oil: Lightly coat vegetables with olive oil to prevent sticking and drying out.

• Seasoning: Add simple seasonings (salt, pepper, garlic, herbs) or use marinades for more flavor.

• Grill Basket: Use a basket or skewers for smaller vegetables to avoid losing them between grates.

• Direct vs. Indirect Heat: Use direct heat for quick-cooking veggies and indirect heat for larger or denser ones.

Asparagus:

Prep: Trim woody ends and grill whole.

Grill Time: 3–5 minutes.

Tip: Toss with olive oil, salt, and pepper. Grill directly on the grates or in a grill basket.

Zucchini and Summer Squash:

Prep: Slice lengthwise into planks or into thick rounds.

Grill Time: 4–6 minutes per side.

Tip: Brush with olive oil and season with herbs or spices.

Bell Peppers:

Prep: Cut into quarters or strips, remove seeds.

Grill Time: 5–7 minutes per side.

Tip: Grill skin-side down first until charred, then peel off the skin if desired.

Mushrooms:

Prep: Grill whole (button or crimini) or in large slices (portobello caps).

Grill Time: 3–5 minutes per side.

Tip: Add one of our specialty marinades beforehand for extra flavor.

Eggplant:

Prep: Slice into 1/2-inch rounds or lengthwise strips.

Grill Time: 4–5 minutes per side.

Tip: Salt slices first to remove bitterness, then pat dry before grilling.

Onions:

Prep: Slice into thick rings or wedges.

Grill Time: 4–6 minutes per side.

Tip: Use skewers or a grill basket to keep slices intact.

Smashed potatoes elevate a meal by adding both texture and flavor, offering a crispy, golden exterior with a creamy interior. Their rustic, hearty nature makes them the perfect complement to a variety of dishes, from grilled meats to roasted vegetables. The versatility of smashed potatoes allows them to be seasoned and topped in countless ways, transforming them into a standout side dish that  enhances any meal.

Ingredients:

• 1.5 lbs (700 g) small potatoes (baby potatoes or new potatoes work best)

• 2–3 tbsp olive oil

• 1/2 tsp salt (or to taste)

• 1/4 tsp black pepper

• 1/2 tsp garlic powder (optional)

• 1/2 tsp paprika or smoked paprika (optional)

• 1–2 tbsp chopped fresh herbs (parsley, thyme, or rosemary) for garnish

• 1/4 cup Parmesan cheese

Instructions:

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

• Place the potatoes in a large pot of salted water and bring to a boil.

• Cook for about 15–20 minutes, or until the potatoes are fork-tender.

• Drain the potatoes and let them cool slightly.

• Arrange the cooked potatoes on the prepared baking sheet.

• Use the bottom of a glass, a potato masher, or a fork to gently press each potato until it is flattened but still holds together.

• Drizzle the potatoes with olive oil, ensuring they are well-coated.

• Sprinkle with salt, pepper, garlic powder, and paprika (if using).

• Bake in the preheated oven for 20–25 minutes, or until the edges are golden brown and crispy.

• Remove from the oven and sprinkle with Parmesan cheese fresh herbs before serving.

• Serve warm as a side dish or snack.

Smashed Potatoes Tips:

Variations: Top with grated Parmesan cheese, crumbled bacon, or sour cream for added flavor.

Make Ahead: Boil the potatoes ahead of time, then smash and bake when ready to serve.