Ingredients
Method
- Preheat a gas or charcoal grill to medium-high heat. Cut four large sheets of heavy-duty aluminum foil and lightly coat the center of each with nonstick cooking spray.
- Scrub the baby potatoes and cut them into quarters, halving any larger spuds. Dice the onion, slice the bell peppers into strips, and cut the sausage links into coins. In a large bowl, combine the sausage, potatoes, onion, peppers, garlic, olive oil, and Italian seasoning, tossing thoroughly to coat.
- Divide the mixture evenly among the four prepared foil sheets, piling it in the center. Bring the long edges of each sheet together and fold tightly to seal, then crimp the remaining edges to form a compact packet.
- Grill the foil packets for 25 to 30 minutes, until the potatoes are tender and the sausage is fully cooked. Carefully open the packets, sprinkle with fresh parsley and Parmesan if desired, and serve warm.
Nutrition
Notes
Use hot Italian sausage if you like more heat; the recipe works with sweet or spicy.
For the best results, use heavy-duty foil and crimp the edges well to prevent juices from leaking.
Cut the potatoes into uniform pieces, about 1 to 1 1/2 inches, so they cook evenly in 30 minutes.
Short on time? Parboil the potatoes for 5 minutes before assembling the packets.
To make this low-carb, skip the red potatoes and add extra bell peppers and onions instead.
Leftover packets can be stored in the fridge for up to 3 days and reheated on a baking sheet at 350°F for 10 minutes.
Serve the foil packets as-is with crusty bread or steamed rice to soak up the delicious juices.