Combine potatoes, onions and carrots in a saucepan; cover with water and simmer until crisp-tender, about 15 to 20 minutes. Drain and let cool. Combine oil and thyme in a large bowl. Add cooked and raw vegetables; toss to coat. Arrange vegetables in a grill basket. Place on a heated grill, turning and brushing with remaining oil mixture until tender and golden. Sprinkle to taste with salt and pepper.
Tip: Try grilling tender whole baby veggies too…delightful! Tiny eggplant, zucchini, pattypan squash, cherry tomatoes and pearl onions just need a bit of olive oil and salt before grilling.
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