Ingredients
Method
- Heat a gas or charcoal grill to medium-high. Meanwhile, tear off four sheets of heavy-duty aluminum foil, each about 18 inches long, and spray the center of each sheet with nonstick cooking spray.
- Quarter the baby potatoes, dice the onion, slice the peppers into strips, and cut the sausage links into rounds. Add everything to a large mixing bowl with the olive oil, Italian seasoning, and minced garlic, then toss well to coat.
- Divide the mixture evenly among the four foil sheets. Fold the sides of each sheet over the filling and crimp the edges tightly to make a sealed packet.
- Place the packets on the grill and cook for 25 to 30 minutes, until the potatoes are tender and the sausage is cooked through. Carefully open the packets, sprinkle with fresh parsley and Parmesan if desired, and serve hot.
Nutrition
Notes
Nutrition values do not include optional Parmesan cheese or fresh parsley garnish.
For a spicier kick, use hot Italian sausage; for a leaner option, try chicken or turkey sausage.
Cut the potatoes into small, uniform quarters so they cook through the same time as the sausage.
Make sure each foil packet is tightly crimped to trap the steam and prevent leakages.
To go low-carb, leave out the baby red potatoes and add zucchini or cauliflower florets instead.
Leftover foil packet filling can be refrigerated in a sealed container for up to 3 days and reheated in a skillet.
Serve directly from the foil for easy cleanup, or transfer to bowls and top with extra Parmesan.
