Grilled Italian Sausage Veggies in Foil

From: Michelle S.

On Jun 30, 2009

Fabulous no fuss, no muss meal!! I did a few things differently, I forgot fresh garlic at the store so I had to use garlic powder. I also decided to cut each sausage link into 3 sections and add it into the packet uncook, that way I cut back on the olive oil and the juices from the sausage permeated everything. I also played with the veggies. I cut the squashes into strips, added some raw potato strips (to make it stodgier for the husband), chunked a red pepper, and added halved baby carrots. I double wrapped them in foil and cooked over medium coals for 30 minutes, turning three times. It was amazing!!! the onions and potatoes carmelized a bit and the juices from the sausages along with the spices was perfect!! I will be making this little gem often, I promise you.

From: Starlita

On Apr 22, 2009

This was really good! I just grilled the vegies in the foil and the sausages outside of the foil on the grill. I omitted the mushrooms (since I've lost my taste for them), didn't have any okra in it either and I didn't have any oregano. I used fresh parsley and it turned out GREAT!... Even though things were changed up a bit. Yummy vegies!

From: bluemoon downunder

On Mar 21, 2009

Couldn't be easier to make and these were so wonderfully flavoursome. I omitted the summer squash and ochra and increased the quantity of zucchini and mushrooms and added one leek (a combination of availability and personal taste preferences). Loved the amount of garlic (I used the full six cloves)and felt no need to add more, and the paprika added a lovely flavour that I don't recall often - if ever - eating with quite that combination of ingredients before. I wasn't able to track down any Italian turkey sausages so used some of my Italian butcher's excellent chicken and chive sausages. A versatile recipe I'll certainly be making again. This would be so easy to prepare largely in advance for serving to guests, and such an easy way to include more vegetables, using whatever's in season or looking particularly good at the time. Thank you for sharing this recipe, PaulaG. Made for Gimme 5.

From: Chef #765751

On Jun 21, 2008

I was looking for a Italian Sausage sandwich. I left out the zucchini, okra and mushrooms (I used a Vadalia onion), but used all of the spices and the garlic. I heated some spaghetti sauce and my husband and son ate them as sandwiches with sauce spooned over and I ate it on my plate without the sauce. It was delicious both ways - the seasonings were perfect. I tried to cut the skin off as WiGal suggested, but the sausages started to fall apart, so I didn't do it. Thanks for a great (and versatile) recipe.