Simple Tin Foil Sausage and Veggies Dinner with smoked sausage, corn, bell peppers, potatoes, and zucchini. Wrap in foil and cook on the grill, campfire, or in the oven.
author’s note
Dinner Without the Dishes? Yes, Please!
I’m totally hooked on tin foil dinners right now—so expect a bunch more recipes soon! This obsession isn’t anything new though.
My mom used to make them all the time—over a campfire when we were camping or in the oven when it was snowing. We loved them as kids!
Now I get why she made them so often—they’re super easy to throw together, cleanup is a easy, and kids love having their own little food packets. And honestly? I love them just as much as an adult!
Tin Foil Sausage and Veggies Ingredients
- Smoked Sausage: Any kind works—try chicken, turkey, beef, or pork.
- Red Potatoes: Yukon golds are also great. No need to peel.
- Fresh Corn: Use sweet corn. Be careful when cutting.
- Yellow Onion: Chop it up small so it softens and adds flavor.
- Red Bell Pepper: Any color is fine, but green isn’t as sweet.
- Zucchini: Slice into thick rounds so it doesn’t get too soft.
- Olive Oil: Toss everything with oil so it cooks evenly and tastes great.
- Seasoning: Use your favorite simple mix. Add more salt and pepper at the end if it needs it.
Featured Comment
“Tried it, loved it! So did the whole family! Thank you.”
– Sally
Quick Tip
Add some extra flavor to your tin foil packets, especially if baking in the oven. Try these options:
- Fresh chopped parsley, basil, or cilantro.
- A sprinkle of sharp cheddar or Parmesan cheese.
- Serve with a dip or sauce, like a 3-ingredient copycat Chick-Fil-A sauce.
- Kids love sausage with ketchup!
- This Cilantro Lime Sauce Recipe pairs well!
How To Make Tin Foil Sausage And Veggies
The full recipe is below but here are some tips while you make it!
- Prep: Use a towel over the knife to safely press down when cutting the corn.
- Toss together: Don’t forget salt and pepper—I usually start with ¾ tsp salt and ½ tsp pepper.
- Build foil packs: Use heavy duty foil. Fully seal each pack, but leave room for steam.
- Cook your way: At 35 minutes, the veggies are tender but not mushy—my favorite!
- Enjoy: Serve with honey mustard or your favorite dipping sauce for extra flavor.
Storage
Let this leftover tin foil sausage and veggie dinner cool, then store it in the fridge wrapped in foil or in an airtight container.
To reheat, move to a microwave-safe bowl or warm it in the oven. Best eaten within 3–4 days.
More Grilling Recipes To Love:
Tin Foil Sausage and Veggies Dinner
Video
Equipment
- Grill or oven
Ingredients
- Cooking spray
- 1 red bell pepper thinly sliced
- 2 ears sweet corn cut into 1-inch disks
- 3/4 cup finely diced yellow onion 1/2 large onion
- 2-1/2 cups diced red potatoes 3 to 5 small potatoes
- 1-1/4 cups sliced zucchini 1 medium zucchini
- 1 (13-ounce) package smoked sausage
- 5 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper
- Serving suggestions see note 1
Instructions
- Preheat grill to medium-high (450°F) or oven to 425°F. Prepare 4 large (2 feet each) sheets of heavy-duty foil; lightly spritz with cooking spray.
- Cut the top off the pepper, remove seeds, and thinly slice. If slices are long, cut in half. Remove husk from corn and cut into 1-inch discs. I place a thick kitchen towel over a sharp knife and press down firmly with the heel of my hand. Finely dice the yellow onion. Cut washed (unpeeled) potatoes into bite-sized pieces, about 8–10 pieces per potato. Cut sausage into 1/2-inch thick coins.
- Add veggies, sausage, oil, and seasonings to a large bowl. Season to taste (I add 3/4 teaspoon salt and 1/2 teaspoon pepper). Toss until well combined.
- Divide the mixture evenly among the foil sheets (about 2 cups per packet). Seal the foil packs tightly, leaving room for air to circulate.
- Cook with one of these methods:Grill: Grill for 25–30 minutes, flipping at the halfway point. Check for doneness (see note 2).Bake: Bake for 30–40 minutes. At 30 minutes, veggies are crisp; at 35 minutes, they are perfect for me; at 40 minutes, they are very tender. Place foil packs on the oven rack or a sheet pan.Sheet Pan: Spread ingredients on a parchment-lined sheet pan and bake for 30–35 minutes, flipping/stirring once at the halfway point.
- Carefully open the foil pack (steam will escape). Garnish with fresh parsley, additional salt/pepper, and freshly grated Parmesan if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious and I can’t wait to try it. Can you please clarify about the foil…do you close it all the way or leave it open like a bowl? Thank you!
Seal it tightly; it shouldn’t be open at all 🙂 You can watch the video (above the recipe) to see how it’s sealed!
Have you tried with chicken? What would you suggest for time difference if I used it. Thanks!
I haven’t tried chicken, but I’ve found with other foil pack recipes that a 7 ounce piece of boneless skinless chicken breasts cooks at a 400 degree F oven for about 35-40 minutes. Hope that helps!
Tried this last night – YUM! Quick and easy, best of all tastes GREAT! Trying another version for dinner tonight!
Awesome!! I’m so thrilled you enjoyed these foil packs! Thanks for the comment Evelyn!
How do I cook these in the oven? How high and how long? Thanks! Can’t wait for the next recipes.
I haven’t personally tried these in the oven but I would try 400 degrees around 30-35 minutes.
How long and at what temp could these be made in the oven? It would be nice if you could add that to these recipes for those of us without a grill.
Sorry Faith, I haven’t personally tried these in the oven, so I can’t say for sure. But I would try 400 degrees around 30-35 minutes.
I have made a Tin Foil Hamburger Steak with veggies. Depending on how big the potato pieces are, it should only take about 35 minutes @ 400 Degrees. Check the potatoes and take it out of the oven when they are done. Going to try this, it looks so good and it is really good for you! Love my veggies!
Thank you so much Sharon! 🙂 Appreciate you chiming in!!
Hi I have made these are pockets quiet a few times! And I’ve made them in the oven and the grill! And it is amazing either way!! The only difference is, you get that grill flavour! But they are very good made in the oven! But what I have tried is I have added a very tiny drop of smoke flavour in some tin foil and put it under the the pan on lower rack. Hope this helps .
Thank you so much for sharing your tips Doreen! The smoke flavor is a great idea too! 🙂
I tried it in the oven but the potatoes weren’t done
Did you cut them into pretty small pieces? These also need a longer time period in the oven than on the grill.
These look amazing! Can these be done in the oven if a grill isn’t available?
Thank you so much Micaela! 🙂 I haven’t personally tried these in the oven but I would try 400 degrees around 30-35 minutes.
Thanks! Going to try this tonight!
I have these in the oven for dinner tonight. I added a few chunks of chicken thigh to each packet. It smells AMAZING! I can’t wait to taste it! Thanks for sharing all your recipes:-)
Par boil the potatoes first for about 10 minutes and then put them in the packets if you’re going to put them in the oven! That’s what I did after I failed the first time and it worked great!
45 minutes in the oven after par boiling the potatoes for 10!
I’m going to make these tonight!! Is it possible to use butter instead of olive oil?? I love your recipes so much!!
Ah thank you so much Kala! I appreciate that! 🙂 I hope you love this dinner! And I haven’t tried butter but I don’t see why that wouldn’t work. You’ll have to let me know 🙂
Oh my goodness, these were DELISH!!! I did make them with light butter, and I used vegetarian sausages for mine! My hubby LOVED them too!!! I did have an issue with the bottom burning some, but that was totally my fault. I had the grill pan too high and didn’t check on them when I should have! I was making a pie at the same time… ? We just left the burnt layer out, and everything else was perfect!! Soooo yummy! Thanks SO much for the recipe!!! ?
I’m so, so thrilled you enjoyed these! 🙂 And sorry about the burnt layer, I’m glad the top was still edible! Thanks for leaving a comment about what you changed with the butter Kala! 🙂
I’ve been looking for summery dinner ideas and this looks perfect! I have a question though, do you need to worry about the high moisture veggies like the peppers and zucchinis getting everything soggy, or does it all just cook out nicely?
If you cook the packets at the right temperature for the right amount of time it should all come out nicely 🙂 I cut the potatoes pretty small so they cook quicker and the zucchini and peppers are cut bigger so they cook slower. The few times we’ve made these the veggies have all been quite crisp tender and delicious!
How many foil packets for this recipe?
It’s really up to you and how full you want to pack each packet! I recommend doing 4 up to 6 🙂
This looks amazing, Chelsea! I am so all over this dinner inspiration, so my kinda thing!!!
Thank you so much Tori! 🙂
Is the sausage cooked first? And. I’m thinking about putting them in a roaster over… like one you plug in. Still 400°? 35-40 minutes?
I use smoked turkey sausage so no need to cook it beforehand 🙂