Preheat grill. Meanwhile, place potatoes into a microwave-safe bowl. Cover bowl and microwave on high for 5 minutes.
Cut all remaining vegetables into 1-inch pieces and place all ingredients into the potato bowl. Toss with olive oil, salt and pepper.
Using 12-inch long pieces of aluminum foil, place 1½ cups of mixture into the center of the foil. Tent the foil and fold corners together rolling ends together to seal. Cook on the grill for 15 minutes, or until vegetables are tender when pierced with a sharp knife. Be very careful when opening the packets using tongs, as the steam will be very hot.