Tin Foil Sausage and Veggies Dinner

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This tasty and simple Tin Foil Sausage and Veggies Dinner combines smoked sausage, sweet corn, crisp bell peppers, tender potatoes, and fresh zucchini with olive oil and an incredible seasoning blend. Throw everything in some tin foil and bring it along camping or throw it on the grill. No campfire or grill? No problem, these family-friendly foil packs can also be baked in the oven!

Course Dinner, Main Course

Cuisine American, Healthy

Keyword Tin Foil Sausage and Veggies

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings -6

Calories 301kcal

Author Chelsea

Cost $8.12

Equipment

Heavy Duty Foil
Olive oil cooking spray

Ingredients

1 red bell pepper
2 ears sweet corn
3/4 cup (100g) diced yellow onion (1/2 large onion)
2-1/2 cups (365g) diced red potatoes (~3-5 smal potatoes)
1-1/4 cups (180g) coined zucchini (1 small-medium zucchini)
1 package (13 oz.; 368g) Hardwood Smoked Turkey Sausage
5 tablespoons (60g) extra virgin olive oil
1 tablespoon EACH: dried oregano, dried parsley flakes
1 teaspoon EACH: paprika, garlic powder
Seasoned salt and pepper
Optional: Parmesan cheese, fresh chopped parsley Note 1

Instructions

PREP: Preheat the grill to medium-high (450 degrees F) heat or preheat the oven to 425 degrees F. Prepare 4 large (2 feet each) sheets of HEAVY DUTY foil; lightly spritz with cooking spray.
VEGGIE PREP: Cut the top off the pepper and remove the seeds then very thinly slice. If the slices are long, cut in half lengthwise. Remove husk from corn and cut into 1-inch discs. This can be tricky to cut down; I recommend using a very sharp chef’s knife. Place the knife where you’d like to cut and then place a thick kitchen towel on top of the knife. Use the palm of your hand to firmly press down on the towel-covered knife; you’ll need to use some muscle here! Finely dice the yellow onion. Cut washed (no need to peel) potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size, they should be about 1/2-inch thick pieces. Cut the turkey sausage into 1/2-inch thick coins.
SEASON: Add the prepped veggies and sausage to a very large bowl. Drizzle on the olive oil and add in all of the seasonings (oregano, parsley, paprika, garlic powder, and salt/pepper to taste; I add 3/4 teaspoon fine sea salt and 1/2 teaspoon pepper). Toss until ingredients are well combined.
PREPARE PACKETS: Divide the mixture evenly among the prepared sheets of foil (this comes out to about 2 cups (375g) per packet). Seal the foil packs tightly so no air escapes, but there is still room for air to circulate. 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 grill is hot enough -- See Note 2). BAKE in foil packs: Bake for 30-40 minutes (at 30 minutes veggies are crisp; 35 is perfect for us; 40 is 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: Spread everything in an even layer on a parchment paper lined sheet pan and bake for about 30-35 minutes, flipping/stirring the ingredients once at the halfway point.
ENJOY: Carefully open the foil pack expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and if desired, freshly grated Parmesan.

Video

Notes

Note 1: We do find these lacking a bit of flavor when baked instead of cooked over hot coals or on the grill (these methods add more flavor) so you may want some extra salt and pepper as well as some Parmesan cheese. You may even like a honey mustard sauce to serve alongside.

Note 2: When checking packet doneness, only check one packet. Every time a packet is opened, all the steam releases and they take longer to cook.

Nutrition