I am going to warn you all right now that I am totally & 100% obsessed with tin foil dinners. This recent obsession with tin foil dinners is really just a rediscovery. My mom made a very traditional tin foil dinner every few weeks for us growing up, more of the meat and potatoes “hobo style” tin foil dinners which I am sure we have all tried a time or two. She’d cook them in the oven year round and we as kids loved them.
I’ve figured out why she liked them so much too — they are SO easy to assemble and the results are well worth the little effort of putting them together, I mean my husband and I were able to put together 25 meals in 25 minutes!
Not to mention clean up because that is pretty much nonexistent. I mean, eat it out of foil and then chuck out the foil and…wash your fork?? That is the kind of kitchen clean up I’m all about! Especially when it’s a weekday, and your kids have sports, husband is working late or traveling, and you are taking night classes, and need a quick cleanup.
As you can tell, I have a trend of giving you recipes that are easily transferrable to what you like. And this one is no different! You can pick and choose the meat, veggies, and even the seasoning! I must say this seasoning concoction is quite spectacular, but you can make it many different ways!
The sausage I used for this recipe was a mixture of sweet, spicy, savory and fennel sausage from Busch’s here in town. But you can pick your favorites! Not a fan of sausage? Switch this out for shrimp, chicken, sirloin, etc. Next week might just be shrimp for our meal prep, since we have so many left over veggies to cook up!
One thing to keep in mind, the smaller the potato size, the better these will turn out. We cut ours pretty big, so prior to packing these up, we roasted our potatoes in the oven for about 10 minutes dry. If you want less work, cut your potatoes into 1/4 inch slices rather than dicing them like we did. I like my veggies with a little crunch, so I cooked the potatoes a little before packing these, so the veggies weren’t on the grill too long.
And voila! I was so excited about these, they were so easy, and the flavor from the sausage crept into all of the veggies and made this a dish that could stand on its own. Filling, and hit just the right amount of macros. I would say that’s a win!
- 1/4 red bell pepper
- 2/3 ear of corn
- 1/4 cup yellow onion (vidalia are the best!)
- 2 medium red potatoes
- 1/4 cup medium sized zucchini
- 1 link of sausage (we used all different kinds from Busch’s)
- 1 tablespoon olive oil (it’s really all you need!)
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley flakes
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Cut the top off the pepper and remove the seeds. Thinly slice.
- Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.
- Cut the potatoes into small bite-sized pieces (we cut them bigger)
- Coin the zucchini.
- Coin the sausage.
ASSEMBLY
- Preheat the grill to medium heat (about 400 degrees)
- In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir.
- Add seasonings mixture to the veggies + meat and toss well.
- Place 2 pieces of tin foil on top of each other.
- Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing.
- Grill covered over medium heat for 16-24 minutes (depending on heat of grill) until veggies are crisp/tender.
- Remove and top with freshly chopped parsley if desired. Dried worked as well.
