Recipe: The Tin-Foil Dinner

AFS Education

“Tin foil veggies” are SO easy to assemble and the results are well worth the little effort of putting them together, not to mention the easy clean up Eat it out of foil and then chuck out the foil and…wash your fork?? That is the kind of kitchen clean up we’re all about! Especially during those busy seasons, tin foil dinners can be just what you need.

The sausage used for this recipe was a mixture of sweet, spicy, savory and fennel sausage, but you can pick your favorites! Not a fan of sausage? Switch this out for shrimp, chicken, sirloin, etc.

One thing to keep in mind: the smaller the potato size, the better these will turn out. If you want less work, cut your potatoes into 1/4 inch slices rather than dicing them.

TIN FOIL SAUSAGE AND VEGGIES

INGREDIENTS

·       1/4 red bell pepper

·       2/3 ear of corn

·       1/4 cup yellow onion

·       2 medium red potatoes

·       1/4 cup medium sized zucchini

·       1 link of sausage

·       1 tablespoon olive oil

·       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

DIRECTIONS

1.    Cut the top off the pepper and remove the seeds. Thinly slice.

2.    Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.

3.    Cut the potatoes into small bite-sized pieces.

4.    Coin the zucchini.

5.    Coin the sausage.

ASSEMBLY

1.    Preheat the grill to medium heat—about 400 degrees

2.    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.

3.    Add seasonings mixture to the veggies + meat and toss well.

4.    Place 2 pieces of tin foil on top of each other.

5.    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.

6.    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.