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Sausage and Summer Veggie Grill Packets

Jonathan, The Candid Appetite

A great summer meal, these grill packets are not only incredibly easy to make, but they’re a great healthy meal since they’re loaded with veggies. They’re super versatile and can be made in the oven as well if you don’t have a grill!
15 min Prep Time
20 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Servings: 6 servings

Servings: 6 servings

Ingredients

  • For the Tarragon Lemon Butter:

  • 3/4 cup (1 1/2 sticks) salted butter, softened
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh parley, chopped
  • pinch of pepper
  • pinch of chili powder

  • For the Grill Packets:

  • 2 (14-ounce packages) smoked chicken sausage, cut into 1/2-inch pieces
  • 1 large zucchini, sliced into half moons
  • 1 large summer squash, sliced into half moons
  • 1 large red bell pepper, sliced into 1-inch pieces
  • 1 large yellow pepper, sliced into 1-inch pieces
  • 2 ears of corn, cut into 2-inch pieces
  • 1 pound baby Yukon gold potatoes, cut in half
  • 1 yellow onion, diced
  • lemon slices and sliced bread, for serving

Instructions

Step 1

In large bowl, beat together butter, lemon zest, lemon juice, tarragon, parsley, pepper and chili powder until combined. Set aside.

Step 2

Cut six pieces of heavy aluminum foil, about 12x18 inches each. Evenly divide all ingredients among foil pieces. Top each with about 2 tablespoons butter; wrap foil tightly to form a packet.

Step 3

Preheat outdoor grill. Once hot, place packets on grill and cook 15 to 20 minutes. If the flame is really high, cook packets 10 minutes directly over heat, then move them to indirect heat and cook 15 minutes more. Alternately, you can also bake packets at 425°F on a baking sheet for 15 to 20 minutes.

Step 4

Once done, carefully open packets and serve with lemon slices and bread for sopping up the juice!