Foil Pack Italian Sausage and Veggies

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Foil Pack Italian Sausage and Veggies

These delicious Foil Pack Italian Sausage and Veggies meals combine smoked sausage, sweet bell peppers, savory mushrooms, tender potatoes, minced garlic, and diced yellow onions with olive oil and an incredible Italian-inspired seasoning blend. Wrap everything in some tin foil and bring them along camping or cook it on the grill. Stuck in the house? No problem, you can bake these family-friendly foil packs in the oven!

Course Dinner, Main Course

Cuisine American, Healthy

Keyword Foil Pack Italian Sausage and Veggies

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings -6 packets

Calories 536kcal

Author Chelsea

Cost $8.35

Equipment

Heavy-duty aluminum foil

Ingredients

1 package (13 oz; 368g) Smoked Italian Turkey or Chicken Sausage, coined
2 cups (325g) baby red potatoes, quartered
3/4 cup (108g) yellow onion, diced
1/2 cup (38g) crimini mushrooms, diced
3 small (or 2 large) bell peppers (whatever variety you'd like! I generally use 1 red, 1 yellow or orange, and 1 green)
4 cloves garlic, minced
4 and 1/2 tablespoons (53g) olive oil

Seasonings

1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
1/2 teaspoon EACH: onion powder, dried thyme
1/8 teaspoon red pepper flakes, optional
1/3 cup Parmesan cheese freshly grated, optional
Optional: fresh parsley, salt and pepper

Instructions

PREP: If using the OVEN; preheat the oven to 425 degrees F (218 degrees C). If GRILLING, prepare the grill by heating to medium-high heat (450 degrees F; 232 degrees C). Prepare 4-6 large sheets of heavy-duty foil; spray with cooking spray. Alternatively, if you won't be grilling: line a large sheet pan with parchment paper (clean up is just as easy!)
PREP INGREDIENTS: 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.
COMBINE: Add the sausage, veggies, and garlic to a large bowl. Toss with the olive oil and all of the seasonings (basil, oregano, parsley, onion powder, thyme, red pepper flakes (if you like some heat), and a salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to personal preference). Gently toss until well combined.
ASSEMBLE FOIL PACKS: Divide the mixture evenly among the prepared sheets of foil or the prepared baking pan. Seal the foil packs tightly so no air escapes, but there is still room for steam 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 your grill is hot enough). BAKE in foil packs: Bake for 30-40 minutes (at 30 minutes veggies are crisp; 35 is perfect for us; 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 last paragraph of the post)*
ENJOY: 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. We love grating the Parmesan cheese with a microplane right on top of the foil packs. If you leave off the cheese, foil packs may need some additional salt. Enjoy while nice and warm!

Video

Notes

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

Nutrition