Ingredients:

  • 1 lb summer sausage, sliced into 1/2-inch rounds
  • 2 cups baby gold potatoes, quartered into small chunks
  • 1 cup carrots, sliced into thin coins
  • 1 medium zucchini, sliced into thick half-moons
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 cup fresh corn kernels
  • 1/2 medium red onion, coarsely diced
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. In a large mixing bowl, combine the sliced summer sausage, quartered potatoes, carrots, zucchini, bell pepper, corn, and red onion.
  2. Pour the melted butter, minced garlic, oregano, paprika, salt, and pepper over the mixture. Toss thoroughly until all ingredients are evenly coated in the garlic-butter binder.
  3. Cut six 12x12 inch squares of heavy-duty aluminum foil and divide the mixture evenly among them.
  4. Seal each packet by folding the two long sides together tightly twice, then folding in the ends. Leave a small amount of headspace at the top for steam circulation.
  5. Place packets on a preheated grill (450°F / 230°C) or hot coals. Cook for 25 minutes, flipping carefully once halfway through, until potatoes are fork-tender.