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
Video
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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you Chelsea. I’ve enjoyed your sheet pan recipes and this one was no different. I tried this in the oven and loved it. * only addition I’d recommend is perhaps a bit more seasoning salt.(personal preference)
I’m so happy to hear you enjoyed this dish! Thanks for the comment Nicolette 🙂
I have to put mine in an oven since we aren’t allowed grills on our balconies. I bake at 400º for 45 minutes or until vegies are done. Comes out great!
So glad you enjoyed it! Thanks for the comment Marla!
Hi! Just went to the store to try these tonight! I bought the fat chicken sausage for me and the sweet Italian pork sausage for my husband. Can I proceed with the same exact preparation and cooking steps or do I need to alter? If so, how? Thanks so very much!!
So, you just eat the cob of the corn pieces?
Yep! 🙂 They’re big enough you can hold them up, or just slice the corn off the cob.
This looks delicious!
Thank you!! ?
I don’t cook often. I cooked this for my family and we all loved it! Thanks to you I got lots of compliments and the encouragement to cook more. Thank you!
Robyn, this makes me so happy! I’m glad you guys enjoyed!
I just found this recipe on Pinterest . Do you know the sat.fat
Sorry I don’t; I’d recommend My Fitness Pal to get that information!
Tried it, loved it! So did the whole family! Thank you.
Yay! Happy to hear that! 🙂 Thanks for the comment Sally!
How would I get the grill charred marks if in the foil? Advice, tips or tricks? Thank you
If you leave the foil packets in one place for a long time over a hot grill you’ll get some of those charred marks 🙂
Great recipe for a busy week day! I’ve included the link on my most recent Weekly Meal Plan: http://thecheerfulkitchen.com/archives/857#.V-WPzLUWGRs I hope a lot of my readers try it out!
Thank you so much Vanessa! 🙂 Your meal planning guides are impressive!