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Foil Packs with Sausage, Corn, Zucchini and Potatoes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Effortlessly grill veggies and sausage in foil packs for a delicious taste of summer.
Ingredients:
  • 4 fully cooked sausages (12 ounces), any kind, cut into 1-inch thick slices
  • 12 small potatoes (12 ounces), halved or quartered if large
  • 1 large red onion, cut into wedges through the root
  • 2 yellow or red bell peppers, seeded and cut into 1-inch wide strips
  • 1 zucchini, cut into 1/2-inch thick rounds
  • 1 yellow squash, cut into 1/2-inch thick rounds
  • 2 ears corn on the cob, husked and cut in half
  • 3 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 4 thyme sprigs
  • 4 rosemary sprigs
Instructions:
  • Preheat the grill by either lighting a charcoal fire or setting a gas grill to medium-high heat.
  • Prepare the foil by cutting 4 pieces of heavy-duty foil into 18x24-inch rectangles and spraying the centers with vegetable oil spray or brushing with oil.
  • Prepare the foil packets: In a large bowl, combine sausages, potatoes, onion, peppers, zucchini, and corn with oil, salt, pepper, and dried oregano. Divide the mixture evenly among the four sheets of foil. Place a sprig of thyme and rosemary on each pile. Fold the foil to cover the veggies, ensuring they're sealed well. Refrigerate for up to 24 hours if desired. When ready to grill, place packets folded side down and poke 4-5 steam vents in each foil.
  • Grill the packets: Place the packets on the grill folded side down. Cook with the cover closed for 18 to 20 minutes, flipping them occasionally for even cooking. To check for doneness, carefully open a packet, peek inside, and be cautious of steam.
  • To serve, place the packets vent side up and make a large cross-shaped cut in the foil using a sharp knife. Gently peel back the foil to open the packets, being cautious of the hot steam that will escape. Serve promptly.

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