These quick and easy grilled sausage and veggie foil packets made a delicious dinner that’s easy enough for a weeknight, but fancy enough for entertaining, too!
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A month or so ago I wrote about how Matt likes to make veggies on the grill in foil packets; it’s a trick he picked up from camping, and it does a beautiful job cooking the veggies with no dishes to worry about later.
I’m expanding on that idea today and including your entire meal in the foil packet – hello, easy clean up! Simply toss all the ingredients in a foil packet, throw on the grill, and enjoy.
Pictured below is what you need for this recipe to come to life. See the full recipe card at the end of this blog post for measurement, but here is a quick overview of the process with pictures!
(Please note that when this blog post was originally published back in 2018, it was sponsored by ALDI, so ALDI brands are pictured.)
Feel free to prep ahead of time – you can chop your veggies, potatoes, and sausage and get the foil packets ready to go before your guests arrive (or before you are ready for a fast weeknight dinner).
You can also feel free to add extra or different veggies – onions, zucchini, and bell peppers would all be especially delicious additions or alternatives here.
Once the potatoes are sliced and pre-cooked briefly (because they would need longer on the grill than the other ingredients… pre-cooking them just a bit makes everything done all at once), throw them in the foil packets along with your sliced tomatoes, chicken sausage, and mushrooms.
Drizzle with a little olive oil, sprinkle on some optional salt and red pepper flakes, and that’s it! Put another piece of foil on top of the packet, seal it up (leaving a little steam hole), and toss them on the grill.
15 or so minutes later and you have yourself a feast!
Don’t forget to add the crumbled feta before serving. 😉
Here’s the full recipe – I hope you will give it a shot this summer or fall and let me know how you like it!
Grilled Italian Sausage & Veggie Foil Packets
Enjoy summer entertaining with this delicious, savory, and easy grilled feast. Minimal clean up, too, since everything is cooked in foil packets!
Ingredients:
- 24-oz bag mini potatoes
- 1 package Italian chicken sausage, cut into 1-inch thick pieces
- 8 oz baby bella mushrooms, quartered
- 1 pint grape tomatoes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Italian seasoning
- salt and red pepper flakes, to taste
- 4 oz feta, crumbled
Instructions:
- Wash the bite-size potatoes and place them in a microwave-safe dish with 1/4 cup of water. Cover the dish with plastic wrap and poke a few holes to vent. Microwave the potatoes for 3-4 minutes, until barely fork tender, but still firm. Alternatively, place potatoes in a pot and cover with water. Bring water to a boil and cook potatoes for 4-5 minutes, until barely fork tender, but still firm. Drain potatoes and set aside.
- To assemble foil packets: cut eight 12-inch squares of heavy duty aluminum foil. Arrange 4 of the squares on a work surface.
- Divide the par-cooked potatoes, sliced sausage, mushrooms, and grape tomatoes between the pieces of foil, leaving room around the edges to roll the foil in. Sprinkle the packets evenly with Italian seasoning and salt and red pepper flakes to taste. Drizzle evenly with the olive oil.
- Place the remaining squares of foil on top of the packets. Fold the edges of the foil inward a couple times to ensure that the contents of the packets are sealed in. Leave one corner of the packet unfolded to allow for venting.
- Heat a grill over medium-high heat. Place the foil packets on the grates, cover the grill, and allow the packets to cook for 15-20 minutes, until the tomatoes are burst and the potatoes are fork tender.
- To serve, top the warm sausage and veggie mixture with crumbled feta cheese.
Notes:
Try different veggies to mix this recipe up - onions, peppers, and zucchini, in particular, would be great added in here too!
Want more summer grilling inspiration? Here are a few other faves:
- Grilled Steak and Strawberry Salad with Strawberry Vinaigrette
- Grilled Shrimp and Pineapple Skewers with Coconut Quinoa
- Honey Lime Chicken with Grilled Peach and Corn Salad
What’s your favorite thing to cook on the grill? We need to make that steak and strawberry salad again because Matt has been busy perfecting his steak grilling technique!
