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.
My 12 year old grand daughter prepared this for her family at my house yesterday, it was loved by all, our secret weapon was a new trash can liner to toss all of the veggies with the olive oil seasoning mixture, worked beautifully and insured even coverage for the meat and veggie moisture, then she loaded each foil pack in assembly line fashion, very proud of her. She followed your recipe like a pro
What a great idea to use the trash can liner!! I’m so thrilled you all enjoyed it and what a great cook your granddaughter is! 🙂 Thanks for the comment!!
I’m a guy… so many different kinds of seasoned salt and seasoned pepper… I have some… but, also, contain so many other weird big word ingredients… need a which one ?? suggestion… and sounds so much more awesome than some foils I have made… I like grilled on evening campfire… beside a trout stream… with wine… and a blond… this is now into my signature recipe book… thank you so much…
You’re welcome, I hope you enjoy these! I enjoy Lawry’s seasoned salt and just use regular cracked pepper 🙂
I can’t find tin foil at any of my local grocers.
Have you checked near the paper products? I’ve never known a grocery store to not have tin foil! You can try parchment paper and make sure get an extra large piece so you can fold it very tightly and seal it completely or even try buying tin foil online.
It’s also called Alumium foil! Fyi. Every store that I know has it, even The dollar stores.
Thanks Debe! 🙂
Thank you so much for a delicious easy dinner! I made if for company and all loved it! I used kielbasa (personal preference) sausage but that was the only substitution. The vegetables were tender and the flavor infused wonderfully! I was surprised that the corn was so good and not over done. Makes me want to try foil wrapped corn by itself in the future. Again, thank you!
Awesome!! I’m so thrilled that these packets were so well enjoyed by everyone! 🙂 Thanks for the comment Linde!
I am definitely ready for 500 more of these recipes. What a great idea for a different bbq meal on a hot summer day.
Oh good haha! I’ve been sharing a lot 🙂 Thank you Dave!
Made these for dinner tonight in the oven. 400 for half hour is perfect. I added grape tomatoes to mine. So yummy! I’m glad I found you in Pinterest.
So glad to hear these were a hit!! Thanks so much Jennifer! 🙂
This looks so good!
I’m making mine tonight, but using regular spicy sausage links. Would you recommend cooking the sausage on the stove top first, or putting it in the foil packs raw? I will be making it in the oven.
Thank you Beth! Yes, the sausage links will need to be cooked a bit first to cook in the same amount of time 🙂 Enjoy!
Thank you so much for sharing. My 4 yr old granddaughter has allergies real bad and is allergic to anything pork which covers alot of food so we buy turkey everything this will give her something different to eat and not just the same thing all the time. Again thank you for sharing.
You are so welcome Vicky! 🙂 I hope you all enjoy this recipe! Thanks for the comment!
this looks deliciuos! i am going to try very soon. what would you recommend for crock pot cooking time?
I’ve never tried cooking tin foil packets in a crockpot so I really have no clue, sorry! I wish I could be of more help
Wondering where the color comes from if they’re steamed inside the foil? I feel like mine wouldn’t look like this! Looks yummy though and great idea!
Thanks Danielle! For photographic effects I did dump the tin foil dinner into a skillet afterwards to get it a little browned. The things we do for appetizing photos 🙂