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Grilled Sausage and Vegetable Foil Packets

Tin foil dinners make a great summer meal. They are easy to make and easy to clean up!

Recipe from Two Peas & Their Pod

5 from 2 votes


  • 1 small red onion sliced
  • 1 red bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 2 zucchini cut into 1/2-inch coins
  • 12 baby red potatoes cut in¬†quarters
  • 4 chicken sausages cut into 1/2-inch coins
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon paprika
  • 4 cloves garlic chopped
  • Kosher salt and black pepper to taste


  • Preheat gas grill to medium high heat.
  • Cut 8 sheets of heavy duty aluminum foil, about 12x18 inches each. Place two sheets on top of each other, so you will have four foil packets. Set aside.
  • In a large¬†bowl, combine onion, pepper strips, zucchini, potatoes, and sausage. Add the olive oil, oregano, basil, and paprika. Toss until vegetables and sausage are well coated.
  • Divide the sausage and vegetables evenly between the four foil packets, placing the sausage and vegetables in the center of the foil. Sprinkle the chopped garlic over the sausage and vegetables and season with salt and black pepper, to taste.
  • Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal tightly. Place the packets on hot grill. Close the grill and cook for 20-25 minutes or until vegetables are tender. Carefully remove the packets from the grill and serve warm.