Ingredients
12ozfully cooked sausages,any kind, cut into 1inch thick slices
12ozpotatoes,halved or quartered if large
1largered onion,cut into wedges through the root
2bell peppers,(yellow or red) seeded and cut into 1 inch wide strips
1zucchini,cut into ½ inch thick rounds
1yellow squash,cut into ½ inch thick rounds
2ears corn on the cob,husked and cut in half
3tbspolive oil
1tspsalt
¼tspblack pepper
1tspdried oregano
4sprigsthyme
4sprigsrosemary
Preparation
Build a charcoal fire or set a gas grill on medium high heat.
Cut 4 pieces of heavy-duty foil into rectangles that are approximately 18×24 inches. Spray the centers with vegetable oil spray or brush with oil.
In a large bowl, toss the sausages, potatoes, onion, peppers, zucchini, and corn with the oil. Add the salt, pepper, and dried oregano and toss again. Divide the mixture between the four sheets of foil. Place a sprig of thyme and a sprig of rosemary on top of each pile. Fold the right side over the vegetables to cover them. Fold the opposite side over the first side so they’re overlapping. Fold the top and bottom ends in toward the center. Repeat the procedure with the remaining packets. (At this point, the packets can be refrigerated until ready to grill, up to 24 hours.) Turn the packets so the folded side is on the bottom. With the tip of a paring knife, poke 4 or 5 steam vents in the foil.
Set the packets on the grill with the folded side down. Close the cover, and cook for 18 to 20 minutes, moving them once or twice during cooking to ensure they cook evenly.
Turn the packets so the vent sides are up. With a sharp knife, cut a large cross in the foil. Carefully peel back the foil to open the packets. Serve immediately.
