Italian sausage and veggie packets

JamesB

Foil Packs

Heavy Duty Foil

16 ounces Smoked Italian Turkey or Chicken Sausage, coined

2 cups baby red potatoes, quartered

¾ cup yellow onion, diced

½ cup cremini mushrooms, diced

3 small (or 2 large) bell peppers (whatever variety you'd like! I generally use 1 red, 1 yellow or orange, and 1 green)

4 cloves garlic, optional

4 and ½ tablespoons olive oil

Seasonings

½ tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder

½ teaspoon EACH: onion powder, dried thyme

⅛ teaspoon red pepper flakes optional

⅓ cup Parmesan cheese freshly grated,optional

Optional: fresh parsley, salt and pepper

If using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high heat. Prepare 4 to 6 large sheets of HEAVY DUTY foil; lightly spritz with cooking spray. ALTERNATIVELY if you'd like to avoid cooking in foil and won't be grilling: line a large sheet pan with parchment paper (clean up is just as easy!)

Prep the ingredients: wash and dry the veggies. Coin the sausage. Slice the baby red potatoes in half and then half again. Dice the onion and mushrooms. Remove the stem and seeds on the bell peppers and thinly slice.

Add the sausage, veggies, and garlic to a large bowl. Toss with the olive oil and all of the seasonings (basil, oregano, parsley, onion powder, thyme, red pepper flakes, and a generous sprinkle of salt + pepper if desired). Toss until well combined.

Divide the mixture evenly among the prepared sheets of foil or prepared baking pan. Try to make sure 1 clove of garlic gets into each foil pack (you'll discard the garlic at the end, but it infuses everything with an awesome garlic flavor!) Seal the foil packs tightly so no air escapes, but do not double up foil (only one sheet of foil per pack).

GRILL: Grill for 25 to 30 minutes or until veggies have reached desired tenderness (flip the foil packs at the halfway point and check for doneness to insure your grill is hot enough). BAKE in foil packs: Bake for 30 to 40 minutes (at 30 minutes veggies are crisp; 35 is perfect for us; 40 is very tender veggies). You can set the foil packs right on the oven rack or on a sheet pan for easier removal from the oven. BAKE ON SHEET PAN: Bake for about 30 to 35 minutes, flipping/stirring the ingredients once at the halfway point. **See additional cooking methods in the last paragraph of the post)**

Carefully open the foil pack expecting steam to be released. Remove the garlic cloves and discard. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and freshly grated Parmesan cheese.

Enjoy immediately!

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