Grilled Sausage and Vegetables

This hearty Grilled Sausage and Vegetable Foil Packets recipe has been my summer grilling staple for years. The combination of smoky sausage and seasonal vegetables wrapped in foil creates a complete meal with minimal cleanup, perfect for outdoor dining or camping adventures.

I first discovered foil packet cooking during a family camping trip where kitchen space was limited. What started as a practical solution has become our most requested summer dinner, especially when we have friends over for casual backyard gatherings.

Ingredients

• Red onion: Adds sweet aromatic flavor that mellows beautifully when grilled. Look for firm onions with tight dry skin
• Bell peppers: Both red and yellow provide vibrant color and natural sweetness. Choose peppers that feel heavy for their size with glossy skin
• Zucchini: Offers tender texture and mild flavor that absorbs the seasonings. Select medium sized zucchini for best flavor
• Baby red potatoes: Provide hearty satisfaction and hold their shape when grilled. Ensure they're cut into equal quarters for even cooking
• Chicken sausages: Bring protein and savory flavor with less fat than traditional sausages. Choose precooked varieties in your favorite flavor
• Olive oil: Helps conduct heat and prevents sticking. Use a good quality extra virgin for better flavor
• Dried herbs: Oregano and basil infuse mediterranean flavor throughout the packet. Crush between your fingers before adding to release more oils
• Paprika: Adds subtle smokiness that enhances the grilled flavor. Spanish paprika provides the richest flavor profile
• Fresh garlic: Provides aromatic depth that permeates the entire packet. Always use fresh cloves rather than pre minced for best results

Step-by-Step Instructions

Prepare the grill:

Heat your gas grill to medium high heat which is approximately 375 to 400 degrees Fahrenheit. This temperature allows the vegetables to cook through without burning the outsides. Allow at least 10 minutes for the grill to fully preheat before adding your packets.

Create your foil base:

Layer two sheets of heavy duty aluminum foil on top of each other to create each packet base. This double layer prevents tearing and helps retain moisture during cooking. Use pieces approximately 12x18 inches to allow ample room for food and proper sealing.

Combine ingredients:

Toss all vegetables and sausage in a large bowl with olive oil and seasonings until everything is thoroughly coated. Take time to ensure the oil and spices reach every piece for consistent flavor throughout the packet. The oil not only adds flavor but creates steam that helps cook everything evenly.

Assemble packets:

Divide the mixture evenly between the four foil bases placing everything in the center. Arrange ingredients in a relatively flat layer rather than a tall pile to ensure even cooking. Sprinkle fresh garlic over each portion and add final seasonings of salt and pepper to taste.

Seal properly:

Bring the short ends of foil together first and fold down twice to create a secure seam. Then fold and tuck the remaining open ends upward to completely seal the packet. Proper sealing traps steam and ensures everything cooks in its own flavorful juices.

Grill with care:

Place packets directly on preheated grill grates and close the lid. Allow to cook undisturbed for 20 to 25 minutes. Resist the urge to peek inside as this releases the valuable steam needed for cooking. You will know they are done when potatoes can be easily pierced with a fork.

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The first time I made these packets for my family, my son who typically avoids vegetables cleaned his plate completely. There's something about the way the flavors meld together in the sealed packet that transforms ordinary ingredients into something truly special. Now whenever the grill comes out, these packets are automatically on the menu.

Make Ahead Options

These foil packets can be assembled up to 24 hours in advance and stored in the refrigerator until ready to grill. This makes them perfect for busy weeknights or when entertaining. Simply prepare as directed, but instead of grilling, place the sealed packets on a baking sheet and refrigerate. When ready to cook, place directly on the preheated grill from the refrigerator, adding about 5 extra minutes to the cooking time to account for the chilled ingredients.

Vegetable Substitutions

The beauty of foil packet cooking lies in its flexibility. Feel free to swap vegetables based on seasonal availability or personal preference. Asparagus works wonderfully in spring, while mushrooms add earthy flavor year round. Sweet potatoes can replace red potatoes for a nutritional boost, though they may need to be cut slightly smaller to match cooking times. For quicker cooking vegetables like cherry tomatoes or leafy greens, add them during the last 5 minutes of cooking to prevent overcooking.

Serving Suggestions

These packets create a complete meal on their own, but a few simple sides can elevate the experience. A crisp green salad with light vinaigrette provides fresh contrast to the warm grilled components. Crusty bread is perfect for soaking up the flavorful juices that collect inside the packets. For a festive touch, serve with a selection of condiments like whole grain mustard, hot sauce, or pesto that guests can add according to preference.

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Frequently Asked Questions

→ Can I use other vegetables?

Yes, you can substitute or add vegetables like broccoli, mushrooms, or carrots based on your preference.

→ What type of sausage works best?

Chicken sausage was used here, but you can use any pre-cooked sausages like pork, turkey, or vegan options.

→ Can I bake these in the oven?

Absolutely! Bake the foil packets in a preheated oven at 400°F (200°C) for 25-30 minutes until the vegetables are tender.

→ How do I ensure the vegetables cook evenly?

Cut the vegetables into uniform sizes to ensure they cook evenly within the same time frame.

→ What side dishes pair well with this meal?

Serve with fresh bread, a light salad, or rice to complement the grilled sausage and vegetables.