Simple Tin Foil Sausage and Veggies Dinner with smoked sausage, corn, bell peppers, potatoes, and zucchini. Wrap in foil and cook on the grill, campfire, or in the oven.
author’s note
Dinner Without the Dishes? Yes, Please!
I’m totally hooked on tin foil dinners right now—so expect a bunch more recipes soon! This obsession isn’t anything new though.
My mom used to make them all the time—over a campfire when we were camping or in the oven when it was snowing. We loved them as kids!
Now I get why she made them so often—they’re super easy to throw together, cleanup is a easy, and kids love having their own little food packets. And honestly? I love them just as much as an adult!
Tin Foil Sausage and Veggies Ingredients
- Smoked Sausage: Any kind works—try chicken, turkey, beef, or pork.
- Red Potatoes: Yukon golds are also great. No need to peel.
- Fresh Corn: Use sweet corn. Be careful when cutting.
- Yellow Onion: Chop it up small so it softens and adds flavor.
- Red Bell Pepper: Any color is fine, but green isn’t as sweet.
- Zucchini: Slice into thick rounds so it doesn’t get too soft.
- Olive Oil: Toss everything with oil so it cooks evenly and tastes great.
- Seasoning: Use your favorite simple mix. Add more salt and pepper at the end if it needs it.
Featured Comment
“Tried it, loved it! So did the whole family! Thank you.”
– Sally
Quick Tip
Add some extra flavor to your tin foil packets, especially if baking in the oven. Try these options:
- Fresh chopped parsley, basil, or cilantro.
- A sprinkle of sharp cheddar or Parmesan cheese.
- Serve with a dip or sauce, like a 3-ingredient copycat Chick-Fil-A sauce.
- Kids love sausage with ketchup!
- This Cilantro Lime Sauce Recipe pairs well!
How To Make Tin Foil Sausage And Veggies
The full recipe is below but here are some tips while you make it!
- Prep: Use a towel over the knife to safely press down when cutting the corn.
- Toss together: Don’t forget salt and pepper—I usually start with ¾ tsp salt and ½ tsp pepper.
- Build foil packs: Use heavy duty foil. Fully seal each pack, but leave room for steam.
- Cook your way: At 35 minutes, the veggies are tender but not mushy—my favorite!
- Enjoy: Serve with honey mustard or your favorite dipping sauce for extra flavor.
Storage
Let this leftover tin foil sausage and veggie dinner cool, then store it in the fridge wrapped in foil or in an airtight container.
To reheat, move to a microwave-safe bowl or warm it in the oven. Best eaten within 3–4 days.
More Grilling Recipes To Love:
Tin Foil Sausage and Veggies Dinner
Equipment
- Grill or oven
Ingredients
- Cooking spray
- 1 red bell pepper thinly sliced
- 2 ears sweet corn cut into 1-inch disks
- 3/4 cup finely diced yellow onion 1/2 large onion
- 2-1/2 cups diced red potatoes 3 to 5 small potatoes
- 1-1/4 cups sliced zucchini 1 medium zucchini
- 1 (13-ounce) package smoked sausage
- 5 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper
- Serving suggestions see note 1
Instructions
- Preheat grill to medium-high (450°F) or oven to 425°F. Prepare 4 large (2 feet each) sheets of heavy-duty foil; lightly spritz with cooking spray.
- Cut the top off the pepper, remove seeds, and thinly slice. If slices are long, cut in half. Remove husk from corn and cut into 1-inch discs. I place a thick kitchen towel over a sharp knife and press down firmly with the heel of my hand. Finely dice the yellow onion. Cut washed (unpeeled) potatoes into bite-sized pieces, about 8–10 pieces per potato. Cut sausage into 1/2-inch thick coins.
- Add veggies, sausage, oil, and seasonings to a large bowl. Season to taste (I add 3/4 teaspoon salt and 1/2 teaspoon pepper). Toss until well combined.
- Divide the mixture evenly among the foil sheets (about 2 cups per packet). Seal the foil packs tightly, leaving room for air to circulate.
- Cook with one of these methods:Grill: Grill for 25–30 minutes, flipping at the halfway point. Check for doneness (see note 2).Bake: Bake for 30–40 minutes. At 30 minutes, veggies are crisp; at 35 minutes, they are perfect for me; at 40 minutes, they are very tender. Place foil packs on the oven rack or a sheet pan.Sheet Pan: Spread ingredients on a parchment-lined sheet pan and bake for 30–35 minutes, flipping/stirring once at the halfway point.
- Carefully open the foil pack (steam will escape). Garnish with fresh parsley, additional salt/pepper, and freshly grated Parmesan if desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes and we love it…my granddaughter & family made it too and they wanted 2nds even if Mom didn’t have extras!! Love it…
I have a question though about the recipe box. It doesn’t always save them so them I have to find it again on your site. Do you only allow so many saved?? Also how do I delete some that I tried and family vetoed it?? Thank you in advance, Vicki Riley rileycv3945@gmail.com
So happy to hear it! 🙂 You can save as many as you’d like! If you’d like to remove one, go to the recipe page and click the “save to recipe button” and it will remove the highlight from that which will also remove it from the recipe box! 🙂
Your recipes sound delicious. We have several variations of what we grew up making but ours were called hobo dinners.
Thanks Dawn! These are definitely a variation of Hobo dinners! 🙂
Made these for the first time, and you were right, they were very flavorful and we loved them. This will be a recipe that will continue to make when we camp!
So glad you enjoyed these! Thanks Teresa 🙂
I make these everytime we go camping and they are AWESOME…..I just throw them on the fire/coals. Just make sure you turn/rotate them regularly or else the bottom will burn.
I’m so happy to hear this! Thanks for your tips and comment Kel! 🙂