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Grilled Potatoes Asparagus Basil Parmesan



  • 1/4 cup seasoned rice vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons fresh-ground pepper
  • About 1/2 teaspoon salt

Potatoes and Asparagus

  • 1 pound red thin-skin potatoes scrubbed
  • Cooking oil spray or salad oil
  • 1 1/2 pounds asparagus - washed dried and trimmed
  • 1/2 cup lightly packed fresh basil leaves rinsed, dried
  • 1/3 cup shaved parmesan cheese - I used a potato peeler


  • Prepare grill for direct heat set on high. Cut potatoes into 1/4 slices and place in microwave safe bowl. Cover with plastic wrap poked with a few holes and microwave potatoes for about 5 minutes to soften. You don't want to cook them completely, just get the process starting, otherwise it takes forever on the grill!
  • Combine ingredients for vinaigrette. Pour over potatoes, and mix until potatoes are covered. Oil the inside of a grill basket and add potatoes, reserving marinade.
  • Grill potatoes over medium heat, turning basket often until golden brown (about 5-8 minutes) and soft when pierced with a fork. Remove potatoes to serving platter.
  • Add asparagus to reserved marinade, toss to coat. Place asparagus in oiled grill basket. Grill asparagus until soft when pierced with a fork, turning often.
  • Add asparagus to potatoes.
  • Lay basil leaves on top of one another and roll them up together into a bundle. Slice through in thin slices creating ribbons. (This is called a chiffonade.)
  • Top Potatoes and Asparagus with parmesan cheese and basil.
  • May be served warm or room temperature.
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