Ingredients
The following ingredients have 4 Servings
- 4 pieces heavy duty foil, approximately 22 inches long.
- 4 small heads garlic
- 2 Tbsp Italian seasoning
- salt and fresh cracked black pepper
- 1/4 cup olive oil, plus more for drizzling
- 4 pre-cooked sausage, any variety (I used spinach and feta chicken sausage) slices on the bias.
- 2 ears yellow corn, cut in 2 inch wheels
- bell peppers, assorted colors, cut into chunks
- 1/2 red onion, peeled and cut in 1 inch chunks
- 4 large white mushrooms, quartered
- 4 Brussels sprouts, trimmed and halved
- 1 small zucchini, sliced
- 1 small summer squash, sliced
- 2 stalks asparagus, cut in 2 inch pieces
- 1 watermelon radish, sliced in half moons
- 8 cherry tomatoes, left whole
Instruction
- Put all the ingredients in a large mixing bowl and toss to coat everything well. Use a bit more olive oil if needed.
- Divide between 4 pieces of foil. Don't mound them up too much. Drizzle with more olive oil if you like.
- Bring up the long ends and fold over, like a lunch bag. Roll up the sides so that no juice can escape. Note that you want your packets to be relatively flat, so the food makes contact with the high heat of the grill or broiler and roasts, rather than steams.
- Place the packets right on a hot grill, cover, and cook for about 20-30 minutes. You can also broil the packets, on high, on the rack nearest the flame (place a baking sheet or large piece of foil below to catch any stray drips.) Note: if your packets are cold from the refrigerator they may take extra time.
- Be careful when opening the packets, the steam will be very hot.
