Coal Roasted Potatoes with Grilled Veggies and Black Garlic Tomato Vinaigrette in a braiser pan on a grill and sprinkled with fresh herbs

Coal Roasted Potatoes with Grilled Veggies and Black Garlic Tomato Vinaigrette

  • Author: Foodterra
  • Total Time: 45 minutes
  • Yield: serves 4 1x


This coal roasted potato side dish boasts a panoply of flavors and textures—fork-tender new potatoes, chargrilled cauliflower and broccoli, and a chunky tomato vinaigrette.



  • 1 ripe tomatocut into ½-inch wedges
  • 1 onioncut into ½-inch wedges
  • 1 head garlicseparated into cloves
  • ¼ cup white wine (we used Chenin Blanc)
  • 2530 new potatoes(2–2½ pounds)
  • Olive oilas needed
  • salt and freshly ground pepper, season as you go
  • 6 ears cornhusks removed, broken in half
  • 1 head cauliflower, trimmed and cut into spears
  • 1 head broccolitrimmed and cut into spears
  • 1 bunch scallionsgreens snipped (reserve white parts for vinaigrette)
  • 1/3 cup pine nutstoasted
  • 12 tablespoons fresh parsley, finely chopped
  • 12 tablespoons fresh chives, finely chopped

for the Black Garlic Tomato Vinaigrette

  • 7 cloves black garlic (available online or at Asian markets), sliced
  • 1 bunch scallions, white parts only, finely chopped
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 2 tablespoonolive oil
  • 5 medium tomatoescut into 1-inch wedges
  • ¼ cup loosely packed fresh basil leaves, chopped
  • 8 ouncefresh mozzarella ballscut in half
  • salt and freshly ground pepper


  1. Preheat a charcoal grill to medium-high heat. Stack 4–5 large rectangles of aluminum foil, fold up the sides, then layer tomatoes, onions, and garlic in the center. Pour wine over vegetables and top with potatoes. Drizzle 4–5 tablespoons olive oil over all and season with salt and pepper. Wrap up the packet, flattening it so potatoes are in a single layer, and leave a small vent in the top for steam to escape.
  2. Roast potato packet directly on coals for 25–30 minutes
  3. Meanwhile, toss corn in olive oil to coat and season with salt and pepper. Grill until corn is nicely charred in spots, 5–6 minutes. Toss cauliflower and broccoli in oil, salt, and pepper. Grill, rotating occasionally, until florets are a little bit brown and crispy, 4–5 minutes. Set grilled vegetables aside.
  4. Make vinaigrette: In a medium bowl, toss together black garlic, scallions, lemon zest and juice, olive oil, tomatoes, basil, and mozzarella. Season with salt and pepper to taste.
  5. Cut corn kernels off cobs and transfer to a serving bowl. Add potatoes and other contents of foil packet, squeezing garlic cloves out of their skins. Roughly chop broccoli and cauliflower and add to the bowl. Toss everything together to combine.
  6. Toss scallion greens in oil and grill for about 1 minute to add some smoky flavor; roughly chop.
  7. Top mixed vegetables with vinaigrette and grilled scallion tops. Finish with pine nuts, parsley, and chives, and a drizzle of olive oil. Serve immediately or cover and refrigerate overnight. Bring to room temperature before reheating in the oven.


  • Black garlic, made from regular garlic cloves aged under special conditions, adds a molasses-like richness and tangy undertones to the dressing. It’s worth tracking down; find it online or in specialty markets.
  • Category: side dish
  • Method: roast, grill

Keywords: coal roasted potatoes, roasted potatoes, black garlic