Foil Packs with Sausage, Corn, Zucchini and Potatoes

Foil packs on the grill are so easy! Just toss together veggies and some sausage, and close them up in foil before tossing on the grill. It's a mostly hands-off process that brings together the best flavors of summer.

Grill Foil Packet Dinner
Sally Vargas

It’s summertime, and the livin’ should be easy! And easy it is with these make-ahead foil packs that you can throw on the grill after a long hike or a day at the beach.

How to Make a Foil Packet Dinner

The idea is simple: Choose any fully cooked sausage that you like—bratwurst, flavored chicken sausage, kielbasa, Italian smoked sausage. Just check the package label says it is fully cooked. Cut the sausage into pieces along with some vegetables.

Enclose the sausage and veggies in foil packets and grill. The contents of your package are ready to eat right off the grill. No knives needed!

Sally Vargas

Use Heavy Duty Foil

To make packets like these, I like to use heavy-duty foil because it’s thicker and doesn’t tear as easily. Pick a wide roll, which is easier to form into packets—if you’re stocking up for the summer, this is the size to buy.

How to Grill Foil Packets

After assembling the packets, I like to flip them over and cook them with the folded side of the packet downward, against the grill grates. This side is thicker (because of the folds), which insulates the food just enough for everything to brown but not burn. Don't forget to poke a few holes in the top of the packet for steam to escape.

When you are ready to serve the packets, simply cut a large cross in the top of the packet and fold the corners back. Set the packets on paper plates (easiest) or transfer the contents to plates or a large platter.

Remember, it’s summertime and the livin’ should be easy, right?

More Easy Grilled Dinners!

Foil Packs with Sausage, Corn, Zucchini and Potatoes

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings

Oven instructions if you don't have a grill or the weather isn't cooperating: Preheat the oven to 450°F and bake the packets directly on the oven rack for 25 to 30 minutes or until the vegetable are tender when pierced with the tip of a paring knife, and the sausages are hot all the way through.


  • 4 fully cooked sausages (12 ounces), any kind, cut into 1-inch-thick slices

  • 12 small potatoes (12 ounces), halved or quartered if large

  • 1 large red onion, cut into wedges through the root

  • 2 yellow or red bell peppers, seeded and cut into 1-inch-wide strips

  • 1 zucchini, cut into 1/2-inch-thick rounds

  • 1 yellow squash, cut into 1/2-inch-thick rounds

  • 2 ears corn on the cob, husked and cut in half

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 teaspoon dried oregano

  • 4 sprigs thyme

  • 4 sprigs rosemary


  1. Preheat the grill:

    Build a charcoal fire or set a gas grill on medium high heat.

  2. Prepare the foil:

    Cut 4 pieces of heavy-duty foil into rectangles that are approximately 18x24 inches. Spray the centers with vegetable oil spray or brush with oil.

  3. Make the foil packets:

    In a large bowl, toss the sausages, potatoes, onion, peppers, zucchini, and corn with the oil. Add the salt, pepper, and dried oregano and toss again.

    Grill Foil Packet Dinner combine the veggies
    Sally Vargas

    Divide the mixture between the four sheets of foil. Place a sprig of thyme and a sprig of rosemary on top of each pile. Fold the right side over the vegetables to cover them. Fold the opposite side over the first side so they're overlapping.

    Grill Foil Packets Meal add the veggies
    Sally Vargas

    Fold the top and bottom ends in toward the center. Repeat the procedure with the remaining packets. (At this point, the packets can be refrigerated until ready to grill, up to 24 hours.)

    Turn the packets so the folded side is on the bottom. With the tip of a paring knife, poke 4 or 5 steam vents in the foil.

    Sausage Foil Packet Meal make the foil pack
    Sally Vargas
  4. Grill the packets:

    Set the packets on the grill with the folded side down. Close the cover, and cook for 18 to 20 minutes, moving them once or twice during cooking to ensure they cook evenly. To test for doneness, remove a packet from the grill, turn it over, open the bottom and peek inside; be careful of steam.

  5. Serve the packets:

    Turn the packets so the vent sides are up. With a sharp knife, cut a large cross in the foil. Carefully peel back the foil to open the packets (hot steam releases immediately, so mind your fingers). Serve immediately.

    Sausage Foil Packet Meal serve the packets
    Sally Vargas
Nutrition Facts (per serving)
525 Calories
36g Fat
39g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 525
% Daily Value*
Total Fat 36g 46%
Saturated Fat 10g 48%
Cholesterol 52mg 17%
Sodium 1346mg 59%
Total Carbohydrate 39g 14%
Dietary Fiber 6g 23%
Total Sugars 9g
Protein 16g
Vitamin C 74mg 370%
Calcium 95mg 7%
Iron 3mg 17%
Potassium 1386mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.