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.
My family loved this dish! So easy to make and SO TASTY! Thanks, Chelsea!
Ahh i’m so glad to hear!! 🙂 Thanks Tania!
So good! We used one link smoked ssg, 1 zucchini, about 7 sm-med red potatoes, 1 red bell pepper, 1/2 of a jalapeño, 1/2 of a large red onion, dried Italian herbs, onion powder, garlic powder, black pepper, and a little Lawry’s, and of course the olive oil. Mixed everything together in a large bowl and cooked it in a large foil pan (covered with more foil) on the grill for about 25 mins. We both ate A LOT, and have one small serving leftover. REALLY good! Will definitely make again!
Oops! Also 2 cobs of corn cut off the cob!
That sounds delicious! I’m so glad you guys enjoyed:)
Instead of a foil pouch, could I use small foil pans as long as I covered them tightly with a layer of foil?
I think that would work out fine!
I tried this tonight. It was delicious. I changed it up just a bit. I added fresh garlic instead of garlic powder, Parmesan cheese, and half butter, half olive oil for the taste. The only other thing I would change would be to cut the corn right off the cob as I personally didn’t like eating it that way. It is definitely a must try recipe. So easy!
MMMMM sounds delicious! I’m glad you were able to make it work for you! Hope you enjoy:)
This is my go to recipe when looking for something quick & easy to make! I do use the oven method (400° for 30 minutes) & substitute the corn, zuccini & potatoes with asparagus, shrimp & pierogies (Mrs. T’ s – pre-cooked according to directions). DELICIOUS!!!
Thanks for the recipe!!!
How far ahead of putting them in the grill can I assemble these? I’m thinking of grilling them at a park picnic and would prefer to assemble them at home. Thanks.
That should be totally fine 🙂
These look so good! Do you think I could package them up a few hours in advance and then cook them later??
Yes! 🙂 Enjoy!
I’m thinking I would prep these and basically marinate in a ziploc for 2 days for when we go camping. Have you done this before? Any modifications you’d recommend? 16-24 mins cook over an open flame?
I made this recipe for a camping trip. Assembled the foil packets with the veggies pre-tossed in the oil and spices the night before, kept the foil packets in the fridge that night, put them in a ziploc bag in the cooler for the day, and then cooked them over the fire that night for the 30-35 minutes the recipe calls for on the grill, turning them in both directions to get them evenly heated. They turned out wonderfully!
Oohh sounds perfect! You nailed it! I’m so glad you guys enjoyed! And I hope your camping trip was a blast! 🙂
How long will these keep? Can they be frozen afterwards? I made way too many packets! Haha. Thank you for sharing this delicious recipe!
They should be good for 3-4 days after being cooked. I have never frozen them so I’m not sure, but I do think they’d re-heat a bit soggy. Wish I could be of more help! Glad you liked these foil packets 🙂
This was absolutely delicious. Made it in a foil pan instead of individual packets. Used kielbasa sausage and
multi colored peppers. Definitely a keeper recipe.
So happy to hear that! Thanks for the comment 🙂
To Linda Binversie: I like the idea of adapting this to a big foil pan so that everyone can serve what they would like. Did you put the pan in the oven or on the grill and at what temperature and for how long. please?