Ingredients

The following ingredients have 4 Servings
  • 1 package (12 ounces) Italian style chicken sausage, (coined)
  • 2 cups (~3/4 pound) baby red potatoes, (quartered)
  • 2 cups (~1/2 pound) green beans, (halved)
  • 2 corn on the cob, (corn cut off)
  • 2 tablespoons oil ((I use the oil that the tomatoes are packed in))
  • 1/2 cup sun-dried julienne-cut tomatoes packed in oil ()
  • 4 tablespoons unsalted butter, (cut into small cubes)
  • fresh basil pesto, ((I like Rana's basil pesto))
  • Optional: fresh basil, freshly grated Parmesan cheese
  • 1 teaspoon paprika
  • 1 and 1/2 teaspoons dried parsley
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon EACH: garlic powder and onion powder
  • salt and pepper

Instruction

  • PREP: If you are using the oven, preheat it to 425 degrees F. If grilling, prepare the grill by heating to medium-high heat (425-450 degrees F.)Tear off four sheets of heavy duty foil and lightly spritz with cooking spray. If you aren't going to be doing this meal in foil packs, line a large sheet pan with parchment paper and set aside.
  • PREP VEGGIES: Cut the chicken sausage into coins. Cut the baby red potatoes into 4-6 pieces depending on the size; you want small bite-sized pieces. Trim the green beans and cut in half. Cut the corn off the cob. Add the sausage, potatoes, beans, and corn to a large bowl.
  • SEASON: Drizzle in 2 tablespoons of oil (from the oil packed sun-dried tomatoes jar) and all of the seasonings (paprika, dried parsley, Italian seasoning, garlic powder, onion powder, salt, and pepper). Add salt and pepper to personal preference; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss everything together until well combined.
  • DIVIDE: Divide the mixture evenly among the four prepared sheets of foil. Cut the butter into 1 tablespoon pieces and cut each tablespoon piece into 4 smaller pieces. Add the pieces of butter to the foil packs (1 tablespoon per foil pack). Seal the foil packs tightly so no air escapes, but do not double wrap foil (only one sheet of foil per pack or the cook time will be off). To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.  
  • COOK: Grill for 20-25 minutes or until veggies have reached desired tenderness (flip the foil packs at the halfway point; I flip at 10 minutes) Bake foil packs: add foil packs to a sheet pan and bake for 30-35 minutes or until veggies are fork tender. See Note 1 for other cooking methods.
  • GARNISH: Carefully open the foil pack, expecting steam to be released. Add in the sun-dried tomatoes to each foil pack -- 2 tablespoons of tomatoes per packet. Spoon over basil pesto to preference (we like 2-3 tablespoons per packet). If desired, top with fresh basil and freshly grated Parmesan cheese.