Grilling, Rotisserie, Side dish
comments 5

Grill Roasted or Rotisserie Potatoes and root vegetables

Mixed root vegetables in a foil pan

Grill (Or Rotisserie Grill) Roasted Root Vegetables

This recipe was inspired by the vendors I saw at the market in L’Isle Sur la Sourge, during my cooking classes in Provence.

(I feel like such a snob when I say that. “Ahem…when I was in Provence…”. And you know what? I like sounding like a snob when it means I can say “I went to Provence!”)
There, the rotisserie chicken vendors would have their rotisserie chicken cooking over a pile of sliced potatoes – when you ordered a chicken, the potatoes, flavored by the chicken drippings, were the side dish you could order.
This can be cooked on any grill where you can get indirect heat, but it’s a great side dish when you’re roasting a large cut of meat, and you can put the pan underneath that meat to catch the drippings and flavor the potatoes and vegetables. As an example, when you have a large cut of beef on the rotisserie.
Mixed root vegetables in a foil pan

Grill (Or Rotisserie Grill) Roasted Potatoes and Root Vegetables

  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 2 pounds root vegetables 1x


Grill-Roasted Root Vegetables. Grill-roast root vegetables directly on the charcoal grate or burner covers, underneat the main course!



  • 1 pound Fingerling potatoes (new potatoes work as well), cut in half
  • 3 medium carrots, peeled and cut into 2-inch lengths
  • 1 medium onion, peeled and quartered (I used 4 small cipollini onions in the pictures)
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 1.5 teaspoons kosher salt
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon Herbes de Provence


  1. Prep the vegetables: Put all the vegetables in a microwave-safe bowl, drizzle with the olive oil, sprinkle with the salt, pepper, and herbes de Provence, and toss to coat. Cover the bowl with plastic wrap and microwave for 10 minutes to par-cook the potatoes. Pour the vegetables into the foil pan and spread into a single layer.
  2. Set the grill for indirect heat – medium (350°F) to high (450°F): Preheat the grill for indirect heat.
  3. Grill-roast the root vegetables: Lift the grill grates and put the pan of vegetables directly on the charcoal grate or burner covers, between the charcoal or lit burners. (Note that you should have the main course already cooking above the potatoes – you’ll have to lift the grill grate and carefully slide the pan of vegetables underneath. Carefully!) Grill for about 30 minutes (high heat) to 45 minutes (medium heat), until the potatoes are tender and everything is a little browned at the edges. Move the vegetables around if the edges are browning quicker than the center.
  4. Serve: Lift the foil pan out of the grill. (Grab it on both sides – foil pans will warp and collapse if not handled correctly.) Scoop the vegetables out of the pan using a slotted spoon, and drizzle with some of the meat juices left in the pan. Serve.


  • I overcrowded the pan a bit – it would have cooked a little quicker, and browned better if I had one layer of vegetables.
  • My rotisserie burner kept the grill at 400*F, so I hit the middle of this timing range – about 40 minutes to brown the vegetables.


  • Grill
  • 9-inch by 13-inch aluminum foil pan
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: American


What do you think?

Questions? Comments?  Other ideas? Leave them in the comments section below.
Related Posts:
My Rotisserie beef rib roast recipe, which you see in the pictures above.
My rotisserie pan potatoes recipe, where I improved the rotisserie pan technique.
Recipe inspired by my visit to Provence, France…and Steven Raichlen’s Barbecue Bible cookbook.

Check out my cookbook, Rotisserie Grilling.Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.It’s a Kindle e-book, so you can download it and start reading immediately!

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Filed under: Grilling, Rotisserie, Side dish


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Brian says

    Thanks for the great recipes I’ve done a few and haven’t had a bad one yet.

    But question on these veggies, I’m planning on doing them under on your rotisserie bbq baby back ribs ( ). Which I setup using indirect heat by putting a foil pan under them to block the direct burners under them. This leaves the pan only an inch or two above the burners — would the veggies in the pan work or am I going to burn them to a crisp with this setup?

    My alternative would be to use my top rack above the ribs.. if I do that I may drizzle the drippings from the bottom pan onto the veggies when I put them on almost an hour into the cook.

    Let me know what you think.

    • A foil pan over lit burners will burn the veggies. (And the drippings in the pan, too.) Direct heat is too hot to roast root vegetables. Try the top rack, and good luck!

  2. I am sitting here watching the rib roast spin, while drinking a Bud.  My son called me a hero for finding your website.  Thanks a bunch….Been able to snitch tastes and the recipes for the beef and veggies are amazing.

  3. @Lori:

    You’re welcome – I’m glad you found your way to my site.

    I enjoyed the “just leave the ribs out in August, they’ll cook themselves” comment. I’m jealous of the Arizona weather this time of year, but certainly not in August…

  4. Wow! Do you know how difficult it was to find info on rotisserizing a rib roast?! It was difficult!! And then I found you! This was great! Totally what I needed as a newbie to my rotisserie for which I have no instructions. I must speak to our contractor about that… So thanks a bunch! I’ll be cooking in our beautiful AZ morning weather tomorrow. No sign of thunderstorms or snow for sure!! Come August though I won’t need the BBQ. Just set the meat by the pool for a few minutes and Presto! It’s done! Lori

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