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 packet pin

Grilling in foil packets like this opens up so many new possibilities for those of us who don’t always want a burger or a steak. It’s perfect for veggies, shrimp, or sliced sausage like I’ve done today.

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! And the cleanup? You just have to crumple up your foil and toss it in the trash ~ you don’t even have to clean the grill!

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

packet cooking on the grill or in the oven is elegant and fun!

I love to do fish this way, too ~ my Fish with Blood Orange and Thyme in Parchment is wrapped up in neat little parchment paper packages. So is Roberta’s Lemon Herb Fish (in parchment paper. 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 with Lemon Balsamic Glaze is one of my favorite meals. Kids love them.

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!

what you’ll need for foil grill packets

This meal is completely self contained. I toss everything with a little olive oil, Italian seasoning, salt, and pepper. It basically self sauces.

  • sausage ~ I use fully cooked sausage for this.
    • There are so many fully cooked sausage varieties out on the market these days you can have a field day designing yours. 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.
  • assorted veggies
    • Lots of choices here, the main thing to keep in mind is cutting them into similar sized pieces so they will cook at the same rate. I used corn on the cob, Brussels sprouts, mushrooms, peppers, red onion, asparagus, small potatoes, cherry tomatoes, summer squash, radish, and garlic (basically the whole produce department!)
  • heavy duty foil
Fresh veggies for Sausage and Vegetable Grill Packets

prepping your veggies

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. 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.

Veggies on foil for Sausage and Vegetable Grill Packets

tips for sausage and veggie grill packets

Use heavy duty foil, you don’t want your packet to fall apart!

Pay attention to color when choosing your veggies, the more the better.

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.

To serve just put each packet on a plate. 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 heaping cup of cut veggies and 1 sausage per packet.

sausage and veggie grill packet
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3.67 from 45 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

Ingredients

  • 4 pieces heavy duty foil, approximately 22 inches long.
  • 4 small heads garlic
  • 2 Tbsp Italian seasoning
  • salt and fresh cracked black pepper
  • 1/4 cup olive oil, plus more for drizzling
  • 4 pre-cooked sausage, any variety (I used spinach and feta chicken sausage) slices on the bias.
  • 2 ears yellow corn, cut in 2 inch wheels

4-5 cups assorted vegetables, chopped in bite sized pieces ~ I used the following

  • bell peppers, assorted colors, cut into chunks
  • 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, cut in 2 inch pieces
  • 1 watermelon radish, sliced in half moons
  • 8 cherry tomatoes, left whole

Instructions

  • Put all the ingredients in a large mixing bowl and toss to coat everything well. Use a bit more olive oil if needed.
  • Divide between 4 pieces of foil. Don't mound them up too much. Drizzle with more olive oil if you like.
  • 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

 

  • 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 theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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32 Comments

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  • 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
    Deanna
    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
    Lynda
    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
      Sue
      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
        May
        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
          Sue
          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
      Sue
      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
    Jeff
    June 26, 2017 at 4:16 am

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

    • Reply
      Sue
      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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