Name: Foil Packs with Sausage, Corn, Zucchini and Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 fully cooked sausages (12 ounces), any kind, cut into 1-inch thick slices -; 12 small potatoes (12 ounces), halved or quartered if large -; 1 large red onion, cut into wedges through the root -; 2 yellow or red bell peppers, seeded and cut into 1-inch wide strips -; 1 zucchini, cut into 1/2-inch thick rounds -; 1 yellow squash, cut into 1/2-inch thick rounds -; 2 ears corn on the cob, husked and cut in half -; 3 tablespoons olive oil -; 1 teaspoon salt -; 1/4 teaspoon black pepper -; 1 teaspoon dried oregano -; 4 thyme sprigs -; 4 rosemary sprigs -

Foil Packs with Sausage, Corn, Zucchini and Potatoes

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Foil Packs with Sausage, Corn, Zucchini and Potatoes

1. 4 fully cooked sausages (12 ounces), any kind, cut into 1-inch thick slices -

2. 12 small potatoes (12 ounces), halved or quartered if large -

3. 1 large red onion, cut into wedges through the root -

4. 2 yellow or red bell peppers, seeded and cut into 1-inch wide strips -

5. 1 zucchini, cut into 1/2-inch thick rounds -

6. 1 yellow squash, cut into 1/2-inch thick rounds -

7. 2 ears corn on the cob, husked and cut in half -

8. 3 tablespoons olive oil -

9. 1 teaspoon salt -

10. 1/4 teaspoon black pepper -

11. 1 teaspoon dried oregano -

12. 4 thyme sprigs -

13. 4 rosemary sprigs -

How to cook deliciously - Foil Packs with Sausage, Corn, Zucchini and Potatoes

1. Stage

Preheat the grill: Build a charcoal fire or set a gas grill on medium high heat.

2. Stage

Prepare the foil: Cut 4 pieces of heavy-duty foil into rectangles that are approximately 18x24 inches. Spray the centers with vegetable oil spray or brush with oil.

3. Stage

Make the foil packets: In a large bowl, toss the sausages, potatoes, onion, peppers, zucchini, and corn with the oil. Add the salt, pepper, and dried oregano and toss again. Divide the mixture between the four sheets of foil. Place a sprig of thyme and a sprig of rosemary on top of each pile. Fold the right side over the vegetables to cover them. Fold the opposite side over the first side so they're overlapping. Fold the top and bottom ends in toward the center. Repeat the procedure with the remaining packets. (At this point, the packets can be refrigerated until ready to grill, up to 24 hours.) Turn the packets so the folded side is on the bottom. With the tip of a paring knife, poke 4 or 5 steam vents in the foil.

4. Stage

Grill the packets: Set the packets on the grill with the folded side down. Close the cover, and cook for 18 to 20 minutes, moving them once or twice during cooking to ensure they cook evenly. To test for doneness, remove a packet from the grill, turn it over, open the bottom and peek inside; be careful of steam.

5. Stage

Serve the packets: Turn the packets so the vent sides are up. With a sharp knife, cut a large cross in the foil. Carefully peel back the foil to open the packets (hot steam releases immediately, so mind your fingers). Serve immediately.