Sausage and Veggie Grill Packets

Sausage and Vegetable Grill packets ~ a colorful healthy 30 minute meal for the grill or the oven!

Sausage and Veggie Grill Packets ~ here’s an easy idea for lazy summer nights…pile your sausage and cut veggies onto a sheet of foil, wrap it up, and throw it on the grill ~ dinner’ll be ready in 30 minutes!

Sausage and Veggie Grill Packets pin

Cooking in packets is always fun. You can prep them ahead and have a stack waiting for you in the refrigerator. You can cook them on a grill or in the oven, and when you’re ready to eat it’s like unwrapping a delicious little present!

Sausage and Vegetable Grill packets ~ a colorful healthy 30 minute meal for the grill or the oven!

I love to do fish this way ~ my FISH WITH BLOOD ORANGE AND THYME is wrapped up in neat little parchment paper packages. So is ROBERTA’S LEMON HERB FISH. It’s got to be one of the most elegant ways to serve fish ever. And you wouldn’t normally think of cooking pasta in packets, but my PASTA PRIMAVERA PACKETS are one of my favorite meals. Kids love them, too.

Sausage and Veggie Grill Packets ~ here's an easy idea for lazy summer nights...pile your sausage and cut veggies onto a sheet of foil, wrap it up, and throw it on the grill ~ dinner'll be ready in 30 minutes!

There are so many fully cooked sausage varieties out on the market these days you can have a field day designing yours. This post is not sponsored, but I’m partial to Aidells sausages, they have great fresh flavor, no nitrites or hormones, and come in so many varieties, I used the spinach feta in these packets. Please note that we’re talking about cooked sausage for this recipe, not raw.

Fresh veggies for Sausage and Vegetable Grill Packets

To slice whole ears of raw corn, place the corn on a clean dishtowel that’s been folded over several times as a cushion, then use a hammer to gently tap your knife through the ear. The kernels won’t get crushed, and you’ll get nice even ‘wheels’ of corn.

I toss everything in olive oil and seasonings before portioning out onto the foil. I allot one sausage per packet. Wrap up the foil so no juices can escape, and throw them on the grill, or under your broiler, for about 25-30 minutes. The trick to these packets is to cut your vegetables in the proper bite sizes. Dense veggies like Brussels sprouts or beets need to be cut small enough so they’ll get tender in the short cooking time.

Veggies on foil for Sausage and Vegetable Grill Packets

TIPS for Sausage and Veggie Grill Packets:

Use heavy duty foil.

Wrap your packets flat, not round like a ball, if you mound the contents up too much they will steam rather than roast.

Don’t leave out the cherry tomatoes, they will burst as they heat up and provide a lovely fresh sauce.

Be extra careful when opening your packets, the steam is very hot ~ don’t let children open their own packets.

The following recipe is written for 4 packets, but you can make as much as you like…allow about 1 cup of cut veggies and 1 sausage per packet.


3.61 from 43 votes

Sausage and Veggie Grill Packets

Sausage and Veggie Grill Packets ~ here's an easy idea for lazy summer nights...pile your sausage and cut veggies onto a sheet of foil, wrap it up, and throw it on the grill ~ dinner'll be ready in 30 minutes!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 4 packets
Author Sue Moran


  • 4 pieces of heavy duty foil approximately 22 inches long
  • 1 package of 4 pre-cooked sausage any variety (I used spinach and feta chicken sausage)

4 cups assorted vegetables, chopped in bite sized pieces ~ I used the following, amounts are approximate:

  • 1/4 cup each red, yellow, green, and orange bell peppers, cut in bite sized chunks
  • 1 ear yellow corn cut in 1 inch wheels
  • 1/2 red onion peeled and cut in 1 inch chunks
  • 4 large white mushrooms quartered
  • 4 Brussels sprouts trimmed and halved
  • 1 small zucchini sliced
  • 1 small summer squash sliced
  • 2 stalks asparagus sliced in 2 inch pieces
  • 1 watermelon radish sliced in half moons
  • 8 cherry tomatoes
  • 4 small heads garlic optional
  • 2 Tbsp Italian seasoning or your favorite seasoning blend
  • salt and fresh cracked black pepper
  • 1/4 cup olive oil plus more for drizzling


  • Slice the sausages into bite sized pieces, on the bias.
  • Put the vegetables (except garlic) in a large mixing bowl and toss with enough olive oil to moisten everything, about 1/4 cup or so. Add your seasoning mix, and salt and pepper to taste. Toss well.
  • Put about a cup of vegetables and one of the sliced sausages on each piece of foil. Drizzle with more olive oil if you like. Don't mound them up too much.
  • Bring up the long ends and fold over, like a lunch bag. Roll up the sides so that no juice can escape. Note that you want your packets to be relatively flat, so the food makes contact with the high heat of the grill or broiler and roasts, rather than steams.
  • Place the packets right on a hot grill, cover, and cook for about 20-30 minutes. You can also broil the packets, on high, on the rack nearest the flame (place a baking sheet or large piece of foil below to catch any stray drips.) Note: if your packets are cold from the refrigerator they may take extra time.
  • Be careful when opening the packets, the steam will be very hot.

Cook's notes


Make it your own ~

  • Use any seasoning blend you like, and coordinate it to your sausages.  Cajun, barbecue, Mexican, or a French herbes de Provence mix would all work. 
  • Substitute firm tofu in place of the sausage for vegetarians.
  • Make kid's meals with sliced hot dogs.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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  • Reply
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  • Reply
    June 6, 2020 at 3:04 pm

    This sounds great! What do you think about adding carrots? Would those work/taste right with the other ingredients ? (Seeing what veggies I have on hand!)

  • Reply
    suzan harkins
    July 21, 2019 at 12:14 pm

    going to add eggplant

    • Reply
      July 21, 2019 at 12:38 pm

      Yum, love eggplant 🙂

  • Reply
    April 26, 2019 at 3:53 am

    I know this is a few years old now, sorry – but I’m going camping next month and getting my recipes together!

    Would this be suitable to cook over a fire?

    Thanks! Your pictures look delicious 🙂

    • Reply
      April 26, 2019 at 7:12 am

      I think this is ideal for camping, Sharn 🙂

  • Reply
    Neva Topolski
    July 13, 2017 at 2:04 pm

    did I miss what I’m supposed to do with garlic? in the photo it looks like you roast it as well?

    • Reply
      July 13, 2017 at 4:03 pm

      The garlic is optional Neva, and you can throw it right in the packet with everything else. I like to slice off the top to expose the cloves, and drizzle it with olive oil.

  • Reply
    Laura | Tutti Dolci
    June 28, 2017 at 11:27 pm

    I love grill packets and these look so flavorful and delicious – what a perfect summer dinner idea!

  • Reply
    Robyn Gleason
    June 28, 2017 at 4:43 am

    So perfect for summer, Sue! Love the colour here and I’ll be suggesting we make these for our family reunion at the campground in August. Sharing 🙂

  • Reply
    June 26, 2017 at 7:47 pm

    THis looks amazing!!! Almost too good to think it could be healthy- gotta try it soon! 🙂

  • Reply
    June 26, 2017 at 7:17 pm

    Sausage sort of gets ignored around here in the summer. Now it’s at the forefront and I need to get these flavorful packets on our menu soon!

  • Reply
    June 26, 2017 at 4:53 pm

    This sounds wonderful – it’s a lot like a dinner I already do, except I do it in the oven. I’ve been looking for ways to help my husband increase his cooking repertoire, since he cooks for one week out of every three, and this recipe is perfect for him. Thanks for a great idea. It makes that kind of dinner something we can enjoy all year long without overheating the house in the summer.

    • Reply
      June 27, 2017 at 6:31 am

      It would be great for your husband, and in fact any new cook looking for easy recipes. Hope you both enjoy them Susan 🙂

  • Reply
    June 26, 2017 at 12:34 pm

    What a deliciious and colorful meal, love that it’s cooked in a foil packet and that these packets can be done on the grill.

  • Reply
    Jennifer @ Seasons and Suppers
    June 26, 2017 at 9:39 am

    We do a lot of foil packets in the summer, so can’t wait to try this one! Beautiful, too 🙂

  • Reply
    Milena | Craft Beering
    June 26, 2017 at 9:28 am

    I love the convenience of grilling veggies and sausage in tin foil packets! You are right – so efficient and even easy to transport. We used to ski the back bowls of Vail a lot and there are two sort of community grills up at Blue Sky bowl. Similar packets were exactly what we would pack, get up there, throw them on the grill and ski, check on them, do another run, then eat. Amazing flavors develop. Gorgeous pictures as usual, Sue!

  • Reply
    June 26, 2017 at 7:42 am

    I love grill packets! They so good to make in this heat!! These look sooo yummy!!

  • Reply
    Tina Dawson | Love is in my Tummy
    June 26, 2017 at 7:39 am

    I LOVE LOVE LOVE foil packet meals – not only is the cleanup a breeze, I feel like the flavors mingle better too!

  • Reply
    Lisa | Garlic & Zest
    June 26, 2017 at 7:12 am

    What an easy, delicious dinner! My husband is the grill-master in our house, so I’m confident I could pass him the ready-made packets and he’d get it done!

  • Reply
    June 26, 2017 at 6:22 am

    Wow! It looks so good. I love that the packets are FULL of veggies. Yum!

  • Reply
    Sara | Belly Rumbles
    June 26, 2017 at 6:20 am

    Love this idea, and I have learnt something new. We don’t have pre-cooked sausages like this in Australia. I think I could substitute a smoked German style sausage, that would do the trick.

    • Reply
      June 26, 2017 at 6:30 am

      I’m sure that would work well, Sara ~ I’m planning a bratwurst version of this later in the summer.

      • Reply
        July 1, 2019 at 8:51 pm

        Hi , if i slice uncooked sausages really thin and don’t precook them I feel like that might add all the delicious meat juice flavor to the veggies in the cooking process . have u tried it this way before ?

        • Reply
          July 1, 2019 at 9:05 pm

          That should work fine, it’s just hard to slice raw sausage. You might also possibly crumble the sausage meat out of the casing.

  • Reply
    [email protected]'s Recipes
    June 26, 2017 at 5:57 am

    Super easy, and so fresh and delicious!

  • Reply
    Tricia @ Saving Room for Dessert
    June 26, 2017 at 4:27 am

    I cannot wait to make these next time we go camping! Such a super easy recipe and a great combination of flavors and textures. Thanks!

    • Reply
      June 26, 2017 at 5:21 am

      I didn’t think of that, but this would be great for camping ~ I bet you could do all 3 meals in foil if you got creative!

  • Reply
    June 26, 2017 at 4:16 am

    I can’t get enough sausage. And I love the easy way this comes together.

    • Reply
      June 26, 2017 at 5:22 am

      So many sausages, so little time, that’s how I feel too…I’m planning a brat version soon!

  • Reply
    Chris Scheuer
    June 26, 2017 at 3:54 am

    What a delicious, easy and fun way to celebrate summer! I love that it’s healthy too 🙂 I’m going to try this with our favorite chicken sausage!

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