Foil Pack Italian Sausage and Veggies
These Foil Pack Italian Sausage and Veggies are loaded with smoked sausage, peppers, mushrooms, potatoes, and garlic, all tossed in a flavorful Italian seasoning. Perfect for the grill, oven, or campfire!
Servings: 4 packets
Cost: $8.35
Equipment
Ingredients
- 1 (13-ounce) package smoked italian turkey or chicken sausage, coined
- 2 cups baby red potatoes quartered
- 3/4 cup yellow onion diced
- 1/2 cup cremini mushrooms diced
- 3 small (or 2 large) bell peppers whatever variety you’d like! I use 1 red, 1 yellow or orange, and 1 green
- 4 cloves garlic minced
- 4-1/2 tablespoons olive oil
Seasonings
Instructions
- If using the oven, preheat the oven to 425°F (218°C).If grilling, prepare the grill by heating to medium-high heat (450°F; 232°C). Prepare 4–6 large sheets of heavy-duty foil; spray with cooking spray. Alternatively, instead of foil packs, you can line a large sheet pan with parchment paper (clean up is just as easy!)
- Wash and dry the veggies. Coin the sausage into 1/2-inch thick slices. Chop baby red potatoes into 1-inch pieces (no need to peel). Finely dice the onion and mushrooms. Remove the stem and seeds on the bell peppers and thinly slice. Cut long slices in half lengthwise. Mince the garlic.
- Add the sausage, veggies, and garlic to a large bowl. Toss with the olive oil and all the seasonings: basil, oregano, parsley, onion powder, thyme, red pepper flakes (if you like some heat), and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to preference). Gently toss until well combined.
- Divide the mixture evenly among the prepared foil sheets or the prepared sheet pan. Seal the foil packs tightly so no air escapes, but there is still room for steam to circulate (see note 1). Do not double up foil (only one sheet of foil per pack).
- Grill: Grill for 25–30 minutes or until veggies have reached desired tenderness (flip the foil packs at the halfway point and check for doneness to ensure your grill is hot enough). Bake in foil packs: Bake for 30–40 minutes (at 30 minutes veggies are crisp; 35 is perfect for me; 40 yields very tender veggies). You can set the foil packs right on the oven rack or on a sheet pan for easier removal from the oven. Bake on sheet pan: Bake for about 30–35 minutes, flipping/stirring the ingredients once at the halfway point. (See additional cooking methods in the post above.)
- Carefully open the foil pack, expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and freshly grated Parmesan cheese. I love grating the Parmesan with a zester. If you leave off the cheese, foil packs may need some additional salt. Enjoy while warm!
Video
Notes
Note 1: When checking foil packs for doneness, only open one packet to check. Once all the steam is released from a packet, it will take a bit longer to fully heat back up and continue cooking.
Storage: Let cool, store in an airtight container, and refrigerate for up to 4 days. Reheat in a skillet or oven at 350°F. Freezing works for up to 2 months, but potatoes may get grainy.
Nutrition
Serving: 1serving | Calories: 536kcal | Carbohydrates: 27g | Protein: 15g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 65mg | Sodium: 808mg | Potassium: 925mg | Fiber: 3g | Sugar: 4g | Vitamin A: 51IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg