This foil pack recipe is a delightful blend of zesty sausages, crunchy corn, smooth zucchini, and hearty potatoes, all cooked to perfection on a grill. Offering a burst of flavors and an easy clean-up, it's the ideal choice for a laid-back lunch or dinner.
Most of the ingredients are readily available in your pantry or local supermarket. However, ensure to choose fully cooked sausages for this recipe for best results. Also, use heavy-duty foil to withstand the grilling heat. If you cannot find yellow squash, feel free to swap it with more zucchini or other veggies of your choice.
Ingredients for Foil Packs with Sausage, Corn, Zucchini, and Potatoes
Sausages: These add a meaty, hearty element to the foil packs. Choose a variety that you enjoy, such as Italian or smoked sausages.
Potatoes: Small potatoes are ideal for this recipe as they cook quickly and evenly.
Red onion: Provides a touch of sharpness and sweetness when grilled.
Bell peppers: Add a juicy, sweet crunch. Any color will work, though red and yellow peppers are sweeter than green.
Zucchini and Yellow Squash: These summer vegetables add a nice, light contrast to the other ingredients.
Corn on the cob: Grilled corn kernels add a sweet, crisp element.
Olive oil: Helps to evenly cook the ingredients, and adds a subtle, rich flavor.
Salt and black pepper: Enhances the natural flavors of the vegetables and sausages.
Dried oregano: Adds an earthy, slightly sweet and bitter taste.
Thyme and rosemary sprigs: Give a fresh, aromatic flavor. Substitute with dried herbs if fresh is not available.
One reader, Alexine Spruill says:
This foil pack recipe is a game-changer! The combination of sausage, corn, zucchini, and potatoes is a flavor explosion. The veggies were perfectly cooked, and the sausages were juicy and delicious. It's an easy, no-fuss meal that's perfect for summer grilling. Highly recommend trying it out!
Cooking Techniques for Foil Pack Recipes
How to 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.
How to 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.
How to 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.
How to 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. Serve immediately.
How To Make Foil Packs with Sausage, Corn, Zucchini and Potatoes
Load up those foil packs with sausage and vibrant summer produce- squash, potatoes, corn, and zucchini. You won’t have to do much to make this delicious.
Serves:
Ingredients
- 12ozfully cooked sausages,any kind, cut into 1inch thick slices
- 12ozpotatoes,halved or quartered if large
- 1largered onion,cut into wedges through the root
- 2bell peppers,(yellow or red) seeded and cut into 1 inch wide strips
- 1zucchini,cut into ½ inch thick rounds
- 1yellow squash,cut into ½ inch thick rounds
- 2ears corn on the cob,husked and cut in half
- 3tbspolive oil
- 1tspsalt
- ¼tspblack pepper
- 1tspdried oregano
- 4sprigsthyme
- 4sprigsrosemary
Instructions
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Build a charcoal fire or set a gas grill on medium high heat.
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Cut 4 pieces of heavy-duty foil into rectangles that are approximately 18×24 inches. Spray the centers with vegetable oil spray or brush with oil.
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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.
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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.
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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. Serve immediately.
Nutrition
- Calories: 572.03kcal
- Fat: 33.83g
- Saturated Fat: 8.97g
- Trans Fat: 0.09g
- Monounsaturated Fat: 16.37g
- Polyunsaturated Fat: 5.44g
- Carbohydrates: 53.52g
- Fiber: 7.14g
- Sugar: 6.78g
- Protein: 19.85g
- Cholesterol: 62.45mg
- Sodium: 1198.56mg
- Calcium: 108.62mg
- Potassium: 1538.25mg
- Iron: 4.27mg
- Vitamin A: 172.16µg
- Vitamin C: 125.46mg
Expert Tip for Perfecting Sausage and Veggie Foil Packs
To ensure your foil packets cook evenly, it's important to cut your sausages, potatoes, onion, peppers, zucchini, and corn into uniform sizes. Smaller pieces will cook faster, while larger pieces will take longer. By keeping the sizes consistent, you'll avoid having some ingredients overcooked and others undercooked. Additionally, when you're arranging your ingredients on the foil, try to spread them out in a single layer rather than stacking them. This will allow the heat to circulate more evenly, resulting in a more uniform cooking process.
Time-Saving Tips for Preparing Sausage and Veggie Foil Packs
Prep ahead: Chop and prepare the vegetables and sausages the night before to save time on the day of cooking.
Use pre-cooked sausages: Opt for fully cooked sausages to cut down on cooking time and ensure they are ready to eat.
Evenly sized pieces: Cut the vegetables and potatoes into evenly sized pieces to ensure they cook at the same rate in the foil packs.
Grill in batches: If cooking for a large group, grill the foil packs in batches to ensure each one cooks properly without overcrowding the grill.
Double up: Make extra foil packs and refrigerate for future meals, saving time on preparation for another day.
Substitute Ingredients For Foil Packs with Sausage, Corn, Zucchini and Potatoes Recipe
- sausages - Substitute with vegan sausages: For a plant-based option or dietary preference.
- potatoes - Substitute with sweet potatoes: Adds a slightly sweeter flavor and additional nutrients.
- red onion - Substitute with yellow onion: A milder flavor that can be used as an alternative.
- yellow or red bell peppers - Substitute with green bell peppers: Provides a similar texture and flavor with a slightly different color.
- zucchini - Substitute with yellow squash: Similar texture and taste, offering a slight variation in color.
- corn on the cob - Substitute with frozen corn kernels: Convenient and easy to use, especially when fresh corn is not available.
- olive oil - Substitute with avocado oil: A neutral-flavored oil with a high smoke point, suitable for roasting.
- dried oregano - Substitute with dried basil: Offers a different herbaceous flavor while complementing the other ingredients.
- thyme - Substitute with marjoram: Provides a similar earthy and slightly sweet flavor to enhance the dish.
- rosemary - Substitute with sage: Adds a savory and slightly peppery flavor to the dish.
Storage and Freezing Instructions for Foil Packs with Sausage, Corn, Zucchini and Potatoes
Let the foil packs cool completely before storing or freezing. This will prevent condensation from forming inside the packs, which can lead to soggy vegetables and sausages.
To store in the refrigerator, place the cooled foil packs in an airtight container or resealable plastic bag. They will keep for up to 3-4 days in the fridge.
For longer storage, you can freeze the foil packs:
- Wrap each cooled pack tightly in a layer of plastic wrap or aluminum foil to prevent freezer burn.
- Place the wrapped packs in a freezer-safe container or resealable plastic bag, removing as much air as possible.
- Label the container or bag with the date and contents for easy reference.
- Frozen foil packs will maintain their best quality for up to 2-3 months.
To reheat refrigerated or frozen foil packs:
- Thaw frozen packs overnight in the refrigerator before reheating.
- Preheat your oven to 350°F (175°C).
- Place the foil packs on a baking sheet and loosely open the top of each pack to allow steam to escape.
- Bake for 15-20 minutes, or until the sausages and vegetables are heated through. If the packs were frozen, you may need to add an extra 5-10 minutes to the reheating time.
- Alternatively, you can reheat the packs on the grill over medium heat for 10-15 minutes, or until heated through.
How To Reheat Leftover Foil Packs with Sausage, Corn, Zucchini and Potatoes
To reheat leftover foil packs in the oven, preheat the oven to 375°F (190°C). Place the foil packs on a baking sheet and heat for 15-20 minutes, or until the sausage and vegetables are heated through. Be sure to open the foil packs carefully to avoid steam burns.
For a quicker reheating method, you can use the microwave. Transfer the contents of the foil packs to a microwave-safe dish, cover with a damp paper towel, and heat on high for 2-3 minutes, or until the food is heated through. Stir the contents halfway through the reheating process to ensure even heating.
If you have a grill fired up, you can also reheat the foil packs directly on the grill. Place the foil packs on the grill over medium heat and cook for 5-7 minutes, or until the food is heated through. This method will help maintain the smoky flavor from the initial grilling.
For a stovetop reheating option, empty the contents of the foil packs into a large skillet or sauté pan. Add a splash of chicken broth or water to the pan to prevent the food from drying out. Heat the mixture over medium heat, stirring occasionally, until the sausage and vegetables are heated through, about 5-7 minutes.
If you want to add some extra flavor to your reheated foil packs, consider topping them with fresh herbs like chopped parsley or basil, a sprinkle of grated Parmesan cheese, or a dash of hot sauce for a spicy kick.
Interesting Trivia About Foil Pack Cooking
The foil packs with sausage, corn, zucchini, and potatoes recipe is a convenient and versatile dish that can be easily customized to suit different tastes and dietary preferences. It's a great option for outdoor gatherings, camping trips, or weeknight dinners. The combination of ingredients provides a balanced mix of flavors and textures, making it a satisfying and wholesome meal. Additionally, the foil packs can be prepared in advance and refrigerated, allowing for easy and quick cooking when needed. This recipe showcases the versatility of using foil packs for cooking, offering a simple and efficient way to enjoy a delicious and nutritious meal.
Budget-Friendly Foil Pack Dinners: Is This Recipe Economical?
This foil pack recipe is highly cost-effective for a household. The ingredients, including sausages, potatoes, zucchini, and corn, are affordable and readily available. The versatility of this recipe allows for ingredient substitutions based on seasonal availability, further enhancing its cost-effectiveness. With an estimated cost of approximately $20 for a household of four, this recipe offers great value for money. The flavorful combination of ingredients and the convenience of cooking in foil packs make it a practical and economical choice for a family meal. Verdict: 9/10.
Is This Sausage and Veggie Foil Pack Recipe Healthy or Unhealthy?
This foil pack recipe with sausage, corn, zucchini, and potatoes is a well-balanced meal that offers a good mix of protein, carbohydrates, and vegetables. The inclusion of zucchini, yellow squash, and bell peppers provides a variety of vitamins and minerals, such as vitamin C, vitamin A, and potassium. The use of olive oil as the primary cooking fat is a healthier choice compared to butter or other saturated fats.
However, there are a few aspects of this recipe that could be improved to make it even healthier:
- Choose lean, high-quality sausages made from chicken or turkey to reduce the amount of saturated fat and calories in the dish.
- Reduce the amount of salt used in the recipe, as the sausages may already contain a significant amount of sodium. Instead, opt for more herbs and spices to add flavor.
- Include a larger proportion of vegetables to sausage and potatoes, which will increase the fiber content and lower the overall calorie density of the meal.
- Consider replacing some of the potatoes with sweet potatoes, which are higher in fiber and vitamins compared to regular potatoes.
By making these simple adjustments, you can enhance the nutritional value of this foil pack recipe without compromising on taste. The combination of lean protein, fiber-rich vegetables, and healthy fats makes this a satisfying and nourishing meal that can be enjoyed as part of a balanced diet. Experimenting with different herbs and spices can also add variety and depth of flavor to this versatile recipe.
Editor's Opinion on This Sausage, Corn, Zucchini and Potato Foil Pack Recipe
The foil packs with sausage, corn, zucchini, and potatoes recipe is a delightful and convenient dish for outdoor gatherings. The combination of flavors from the sausages, vegetables, and herbs creates a harmonious and satisfying meal. The cooking method in foil packets allows for easy preparation and minimal cleanup, making it a practical choice for any cookout. The use of fresh ingredients and the grilling process enhances the natural flavors, resulting in a delicious and wholesome dish that is sure to impress your guests.
Enhance Your Foil Packs with Sausage, Corn, Zucchini and Potatoes Recipe with These Unique Side Dishes:
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Appetizer and Dessert Pairings for Foil Packs with Sausage, Corn, Zucchini and Potatoes
Why trust this Foil Packs with Sausage, Corn, Zucchini and Potatoes Recipe:
This recipe guarantees a flavorful and wholesome meal, using fully cooked sausages, fresh vegetables, and aromatic herbs. The combination of potatoes, zucchini, and corn on the cob creates a delightful medley of textures and flavors. The use of olive oil and seasonings ensures a delicious and well-balanced dish. The cooking method in foil packets allows for easy preparation and minimal cleanup. Trust in the quality of the ingredients and the simplicity of the cooking process to deliver a satisfying and enjoyable dining experience.
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