Ingredients:

  • 1 lb lean summer sausage, sliced into 1/4 inch rounds
  • 1 lb baby red potatoes, quartered
  • 2 cups fresh green beans, trimmed
  • 1 medium red onion, coarsely chopped
  • 1 large red bell pepper, diced
  • 1 medium zucchini, sliced into half-moons
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Slice potatoes, onions, peppers, and zucchini. Ensure potatoes are cut into quarters or eighths for even cooking.
  2. In a large bowl, combine the sliced summer sausage, all chopped vegetables, olive oil, minced garlic, and spices. Toss thoroughly until evenly coated.
  3. Tear off four large sheets of heavy-duty aluminum foil.
  4. Divide the sausage and vegetable mixture equally among the four foil sheets.
  5. Seal the packets by folding the long sides together tightly and folding in the ends, leaving a small pocket of air inside for steam circulation.
  6. For grill: Place packets on a medium-high grill (400°F / 200°C) for 20–25 minutes. For oven: Bake on a baking sheet at 400°F (200°C) for 25 minutes.
  7. Remove from heat once potatoes are fork-tender and sausage edges are charred.