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Foil Packet Italian Sausage and Peppers
with potatoes / pesto

Active: 25 min Total: 50 min
A fun way to make these foil packet dinners is by letting everyone customize and fill their packet themselves. If you'd like to adjust the ingredients provided below, just about any vegetables and seasonings can be added to the packets.
Note: Since the ingredients are wrapped tightly in foil, cooking these packets on the grill won’t add a ton of smoky flavor. Just choose the cooking option that’s most convenient - grill or oven.


Basil Pesto:
  • Pine nuts - 2 Tbsp (sub walnuts or pecans)
  • Garlic - 1 clove , peeled
  • Cheese, parmesan (opt) - 1 oz , grated
  • Basil, fresh - 1 1/2 oz
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
Foil Packet Italian Sausage and Peppers:
  • Bell peppers, any color - 2 , sliced
  • Onions, medium - 1 , sliced
  • Zucchini - 12 oz , cubed
  • Sausage, any type pre-cooked or smoked - 4 links , sliced (chicken sausage works well)
  • Garlic - 3 cloves , chopped
  • Potatoes, baby red or new - 12 oz , 1/4” / .6 cm slices
  • Oil, olive - 2 Tbsp
  • Italian seasoning - 2 tsp
  • Paprika, smoked - 1 tsp
  • Salt - 1 tsp
  • Black pepper - 1/4 tsp
  • Foil - for cooking


  1. Make pesto - (Double if making Thursday’s meal.) (If prepping right before cooking, get grill / oven heating before continuing with prep.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves (portion for pesto). Place nuts, garlic, cheese (if using), basil leaves, and lemon juice in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in oil (portion for the pesto) until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  2. Bell peppers / Onions / Zucchini / Sausage / Garlic (portion for foil packets) - Prep as directed. Combine bell peppers, onions, zucchini, and sausage in one container. Store garlic separately. (Can be done up to 5 days ahead)
  3. Potatoes - Slice into 1/4” / .6 cm rounds.

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  1. If cooking on a grill: Move grates as close to the heat source as possible. If using charcoal, you can remove the grates and cook the packets directly on the coals. Heat grill to 500F / 260C degrees.
  2. If cooking in the oven: Heat oven to 425F / 218C.
  3. While grill / oven heats up, toss bell peppers, onions, zucchini, sausage, and garlic with oil (portion for foil packet), Italian seasoning, paprika, salt, and black pepper.
  4. Set out a square sheet of foil for each serving. Divide potato slices between foil squares. Top with sausage and vegetables. Fold foil up tightly to fully enclose filling. (Note: If using a lightweight foil, it’s a good idea to double wrap everything in foil just to be sure they don’t break open during cooking.)
  5. {grill}: Place the foil packets over direct heat (nestle them right in the coals if using charcoal). Cook, with the lid closed, turning halfway through cooking, until potatoes are tender, 25 to 30 minutes. (Carefully open one of the packets to check for doneness.)
  6. {oven}: Place foil packets in a single layer on a sheet pan. Transfer to heated oven and cook, turning halfway through cooking, until potatoes are tender, 25 to 30 minutes. (Carefully open one of the packets to check for doneness.)
  7. Serve foil packets directly on plates (so that everyone can open them at the table) or transfer the filling to individual serving bowls. Drizzle pesto over top (reserve half if doubled) at the table. Enjoy!



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