Think of foil packs as the sheet‑pan dinner’s wilder summer cousin: same “dump, seal, forget‑about‑it” ease, but cooked outdoors so the vibe—and the flavor—cranks up a notch. This foil pack recipe stars our Italian Herb Chicken Sausage, which steams alongside zucchini, cherry tomatoes, and peppers. As everything bubbles inside its little aluminum tent, the sausage’s Calabrian‑chili kick infuses the veggies, turning them sweet, smoky, and just spicy enough. Slide the packets off the grill (or nestle them in campfire coals if you’re feeling wild), rip them open for that satisfying burst of aromatic steam, and you’ve got a no‑mess summer meal that feels far fancier than the effort required.
SERVING MULTIPLIER:
1X
2X
3X
4X
1 package Italian Herb Chicken Sausage
1 head cauliflower, cut into 1 ½” florets
1 medium yellow summer squash, cut into ½ inch wedges
1 medium zucchini cut into ½ inch wedges
8 ounces baby bella (crimini) mushrooms, cut in quarters
8 jarred red peppadew peppers, halved
1 small or ½ large red onion, cut into large chunks
1 sprig fresh rosemary, de-stemmed and chopped
2 tablespoons chopped parsley
2 tablespoons grated parmesan cheese
0.25 cup extra virgin olive oil
1 teaspoon kosher salt
Instructions
Prep Time: 15 min | Cook Time: 30 min | Servings: 1
1
Preheat the grill to 400℉, then tear 6 12” sheets of heavy-duty foil and place them onto your work surface.
2
Chuck all your ingredients into a large stainless-steel bowl and mix well.
3
Evenly divide the sausage and vegetable mixture onto the center of each foil sheet, about 2 ½ cups each, then get ready for some origami. Fold the foil into a pouch that’s large but sealed on all sides to allow for steaming.
4
Cook the foil pouches on the hot pre-heated grill for 10 to 12 minutes, then remove them and allow them to rest for 3-5 minutes.
5
Crack open the packets, then crack open an ice-cold beer or soda and enjoy.
