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Grilled vegetables and sausage packets

Chef Julie Busha shows us a fun and easy way to make dinner on the grill.


Grilled veggies and sausage packet dinners


1 red or orange bell pepper

2 ears corn

1 medium yellow onion

5-6 small red potatoes

1 medium sized zucchini

1 package Smoked Turkey Sausage

5 Tbsp olive oil

1.5 Tbsp dried oregano

1 Tbsp dried parsley flakes

1/2 tsp garlic powder

1 tsp paprika

Seasoned salt and pepper

Liquid smoke, optional (from a few drops to 1/4 tsp depending on concentration)


Preheat the grill to medium heat (350). 

Cut the top off the pepper and remove the seeds. Thinly slice. Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion. Cut the potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size. Coin the zucchini (no less than 1/2” thick slices). Coin the sausage. 

In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt, pepper and liquid smoke (optional). Stir. 

Add seasonings mixture to the veggies + meat and toss well. 

Place 2 pieces of tin foil on top of each other and put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing. 

Grill covered over medium heat for 16-24 minutes (depending on heat of grill) until veggies are crisp tender.

Alternatively, these can also be done in the oven. Bake on 400 degrees for approximately 30 minutes.

Serves 4-6.