Simple Tin Foil Sausage and Veggies Dinner with smoked sausage, corn, bell peppers, potatoes, and zucchini. Wrap in foil and cook on the grill, campfire, or in the oven.
Try my other foil pack meals: hobo foil packets, foil pack French dip sandwiches, or foil pack Philly cheesesteak dinners.
Tin Foil Sausage and Veggies Dinner
I’m totally hooked on tin foil dinners right now, so expect a bunch more recipes soon! This obsession isn’t new though—my mom used to make them all the time, either over a campfire when we went camping or in the oven when it was snowing. We loved them as kids!
Now I get why she made them so much—they’re super easy to put together, cleanup is a breeze, and kids love having their own little food packets. And honestly, I love them as an adult!
Tin Foil Sausage and Veggies Ingredients
- Smoked Sausage: Any smoked sausage works. Use turkey or chicken sausage for a healthier option. Beef and pork provide more flavor.
- Red Potatoes: Cut baby red potatoes into small pieces, no bigger than 1 inch. Yukon gold potatoes are also great. No need to peel either variety.
- Fresh Corn: Use fresh sweet corn. Cut carefully! I place a thick kitchen towel over a sharp chef’s knife and press down with the heel of my hand.
- Yellow Onion: Finely dice the onion for better flavor. Large chunks may stay crunchy.
- Red Bell Pepper: Adds sweetness and crunch. Any color bell pepper works, but green is less sweet.
- Zucchini: Cut into thick coins to avoid mushiness.
- Olive Oil: Coat everything in olive oil for flavor and even cooking.
- Seasoning: Use a simple seasoning mix. Add extra salt and pepper at the end if needed.
Quick Tip
Add some extra flavor to your tin foil packets, especially if baking in the oven. Try these options:
- Fresh chopped parsley, basil, or cilantro.
- A sprinkle of sharp cheddar or Parmesan cheese.
- Serve with a dip or sauce, like a 3-ingredient copycat Chick-Fil-A sauce.
- Kids love sausage with ketchup!
- This Cilantro Lime Sauce Recipe pairs well!
How to Make Tin Foil Sausage and Veggies
- Preheat: Grill to medium-high (450°F) or oven to 425°F.
- Prepare Foil: Cut 4 large sheets of heavy-duty foil; spray with cooking spray.
- Chop Veggies: Cut potatoes, bell pepper, zucchini, corn, and onion as directed.
- Slice Sausage: Cut sausage into 1/2-inch thick coins.
- Mix Ingredients: Combine veggies and sausage in a large bowl. Drizzle with olive oil and add seasonings. Toss to coat.
- Assemble Packs: Divide mixture evenly among foil sheets. Seal packs tightly.
- Cook:
- Grill: Cook for 25-30 minutes, flipping halfway.
- Oven: Bake for 30-40 minutes (30 for crisp, 35 for tender, 40 for very tender).
- Serve: Open packs carefully to release steam. Garnish with parsley, extra salt/pepper, and Parmesan if desired.
Tin Foil Sausage and Veggies Tips
- Seal Properly: Fully seal the foil packets, but leave room for steam.
- Prevent Sticking: Generously spray the foil to keep veggies from sticking.
- Season Well: Taste and add more salt or pepper if needed after cooking.
- Use Heavy Duty Foil: It’s thicker and resists tearing, keeping everything inside.
Quick Tip
How To Seal Foil Packs
- Tear off four strips of heavy-duty foil, each one about 2 feet long.
- Divide the tin foil mixture equally into the center of each foil piece.
- To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.
- These sausage foil packs are ready to cook!
More grilling recipes to love
- Cilantro Lime Chicken with a mango-avocado salsa
- Pineapple Chicken with a pineapple salsa
- Burger Recipe best burgers with an amazing sauce
- Honey lime chicken with a creamy cilantro lime sauce
- Our favorite all-purpose Grilled Chicken Marinade
Tin Foil Sausage and Veggies Dinner
Tin Foil Sausage and Veggies Dinner is an easy meal with smoked sausage, corn, bell peppers, potatoes, and zucchini. Just wrap it all in foil and cook on the grill, campfire, or in the oven!
Equipment
- Heavy-duty aluminum foil
- Grill or oven
Ingredients
- Cooking spray
- 1 red bell pepper thinly sliced
- 2 ears sweet corn cut into 1-inch disks
- 3/4 cup finely diced yellow onion 1/2 large onion
- 2-1/2 cups diced red potatoes 3 to 5 small potatoes
- 1-1/4 cups coined zucchini 1 medium zucchini
- 1 (13-ounce) package smoked sausage
- 5 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper
- Serving suggestions see note 1
Instructions
- Preheat grill to medium-high (450°F) or oven to 425°F. Prepare 4 large (2 feet each) sheets of heavy-duty foil; lightly spritz with cooking spray.
- Cut the top off the pepper, remove seeds, and thinly slice. If slices are long, cut in half. Remove husk from corn and cut into 1-inch discs. I place a thick kitchen towel over a sharp knife and press down firmly with the heel of my hand. Finely dice the yellow onion. Cut washed (unpeeled) potatoes into bite-sized pieces, about 8–10 pieces per potato. Cut sausage into 1/2-inch thick coins.
- Add veggies, sausage, oil, and seasonings to a large bowl. Season to taste (I add 3/4 teaspoon salt and 1/2 teaspoon pepper). Toss until well combined.
- Divide the mixture evenly among the foil sheets (about 2 cups per packet). Seal the foil packs tightly, leaving room for air to circulate.
- Cook with one of these methods:Grill: Grill for 25–30 minutes, flipping at the halfway point. Check for doneness (see note 2).Bake: Bake for 30–40 minutes. At 30 minutes, veggies are crisp; at 35 minutes, they are perfect for me; at 40 minutes, they are very tender. Place foil packs on the oven rack or a sheet pan.Sheet Pan: Spread ingredients on a parchment-lined sheet pan and bake for 30–35 minutes, flipping/stirring once at the halfway point.
- Carefully open the foil pack (steam will escape). Garnish with fresh parsley, additional salt/pepper, and freshly grated Parmesan if desired.
Video
Recipe Notes
Note 1: When baking instead of grilling or using a campfire, you may need extra salt, pepper, or Parmesan cheese for added flavor. A honey mustard sauce also pairs well.
Note 2: When checking for doneness, only open one packet to retain steam. Otherwise cooking will take longer.
Storage: Store leftovers wrapped in foil or in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 23.2g | Protein: 15.5g | Fat: 17.6g | Cholesterol: 46mg | Sodium: 385.5mg | Fiber: 3.2g | Sugar: 5.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious and I can’t wait to try it. Can you please clarify about the foil…do you close it all the way or leave it open like a bowl? Thank you!
Seal it tightly; it shouldn’t be open at all 🙂 You can watch the video (above the recipe) to see how it’s sealed!
Have you tried with chicken? What would you suggest for time difference if I used it. Thanks!
I haven’t tried chicken, but I’ve found with other foil pack recipes that a 7 ounce piece of boneless skinless chicken breasts cooks at a 400 degree F oven for about 35-40 minutes. Hope that helps!
Tried this last night – YUM! Quick and easy, best of all tastes GREAT! Trying another version for dinner tonight!
Awesome!! I’m so thrilled you enjoyed these foil packs! Thanks for the comment Evelyn!
How do I cook these in the oven? How high and how long? Thanks! Can’t wait for the next recipes.
I haven’t personally tried these in the oven but I would try 400 degrees around 30-35 minutes.
How long and at what temp could these be made in the oven? It would be nice if you could add that to these recipes for those of us without a grill.
Sorry Faith, I haven’t personally tried these in the oven, so I can’t say for sure. But I would try 400 degrees around 30-35 minutes.
I have made a Tin Foil Hamburger Steak with veggies. Depending on how big the potato pieces are, it should only take about 35 minutes @ 400 Degrees. Check the potatoes and take it out of the oven when they are done. Going to try this, it looks so good and it is really good for you! Love my veggies!
Thank you so much Sharon! 🙂 Appreciate you chiming in!!
Hi I have made these are pockets quiet a few times! And I’ve made them in the oven and the grill! And it is amazing either way!! The only difference is, you get that grill flavour! But they are very good made in the oven! But what I have tried is I have added a very tiny drop of smoke flavour in some tin foil and put it under the the pan on lower rack. Hope this helps .
Thank you so much for sharing your tips Doreen! The smoke flavor is a great idea too! 🙂
I tried it in the oven but the potatoes weren’t done
Did you cut them into pretty small pieces? These also need a longer time period in the oven than on the grill.
These look amazing! Can these be done in the oven if a grill isn’t available?
Thank you so much Micaela! 🙂 I haven’t personally tried these in the oven but I would try 400 degrees around 30-35 minutes.
Thanks! Going to try this tonight!
I have these in the oven for dinner tonight. I added a few chunks of chicken thigh to each packet. It smells AMAZING! I can’t wait to taste it! Thanks for sharing all your recipes:-)
Par boil the potatoes first for about 10 minutes and then put them in the packets if you’re going to put them in the oven! That’s what I did after I failed the first time and it worked great!
45 minutes in the oven after par boiling the potatoes for 10!
I’m going to make these tonight!! Is it possible to use butter instead of olive oil?? I love your recipes so much!!
Ah thank you so much Kala! I appreciate that! 🙂 I hope you love this dinner! And I haven’t tried butter but I don’t see why that wouldn’t work. You’ll have to let me know 🙂
Oh my goodness, these were DELISH!!! I did make them with light butter, and I used vegetarian sausages for mine! My hubby LOVED them too!!! I did have an issue with the bottom burning some, but that was totally my fault. I had the grill pan too high and didn’t check on them when I should have! I was making a pie at the same time… ? We just left the burnt layer out, and everything else was perfect!! Soooo yummy! Thanks SO much for the recipe!!! ?
I’m so, so thrilled you enjoyed these! 🙂 And sorry about the burnt layer, I’m glad the top was still edible! Thanks for leaving a comment about what you changed with the butter Kala! 🙂
I’ve been looking for summery dinner ideas and this looks perfect! I have a question though, do you need to worry about the high moisture veggies like the peppers and zucchinis getting everything soggy, or does it all just cook out nicely?
If you cook the packets at the right temperature for the right amount of time it should all come out nicely 🙂 I cut the potatoes pretty small so they cook quicker and the zucchini and peppers are cut bigger so they cook slower. The few times we’ve made these the veggies have all been quite crisp tender and delicious!
How many foil packets for this recipe?
It’s really up to you and how full you want to pack each packet! I recommend doing 4 up to 6 🙂
This looks amazing, Chelsea! I am so all over this dinner inspiration, so my kinda thing!!!
Thank you so much Tori! 🙂
Is the sausage cooked first? And. I’m thinking about putting them in a roaster over… like one you plug in. Still 400°? 35-40 minutes?
I use smoked turkey sausage so no need to cook it beforehand 🙂