Grilled Italian Sausage Veggies In Foil Food

GRILLED ITALIAN SAUSAGE & VEGGIE FOIL PACKETS

Steps:

• Wash the bite-size potatoes and place them in a microwave-safe dish with 1/4 cup of water. Cover the dish with plastic wrap and poke a few holes to vent. Microwave the potatoes for 3-4 minutes, until barely fork tender, but still firm. Alternatively, place potatoes in a pot and cover with water. Bring water to a boil and cook potatoes for 4-5 minutes, until barely fork tender, but still firm. Drain potatoes and set aside.
• To assemble foil packets: cut eight 12-inch squares of heavy duty aluminum foil. Arrange 4 of the squares on a work surface.
• Divide the par-cooked potatoes, sliced sausage, mushrooms, and grape tomatoes between the pieces of foil, leaving room around the edges to roll the foil in. Sprinkle the packets evenly with Italian seasoning and salt and red pepper flakes to taste. Drizzle evenly with the olive oil.
• Place the remaining squares of foil on top of the packets. Fold the edges of the foil inward a couple times to ensure that the contents of the packets are sealed in. Leave one corner of the packet unfolded to allow for venting.
• Heat a grill over medium-high heat. Place the foil packets on the grates, cover the grill, and allow the packets to cook for 15-20 minutes, until the tomatoes are burst and the potatoes are fork tender.
• To serve, top the warm sausage and veggie mixture with crumbled feta cheese.

GRILLED ITALIAN SAUSAGE VEGGIES IN FOIL

Steps:

• Place the sausages in a small amount of water and bring to a boil; boil for 3 to 4 minutes or until they are no longer pink; remove from water and allow to cool slightly.
• Mix together the vegetables, oil and seasonings.
• Tear 2 sheets of foil (10x10inch), divide the prepared vegetables among the foil sheets, slice the sausages into 1 inch lengths and place on top.
• Season each packet with salt and pepper to taste, bring foil up to center and fold over several times, sealing well; fold in ends and seal.
• Preheat grill, place packets on grill and cook 10 minutes, turn over and cook an additional 10 minutes.
• Enjoy!

GRILLED SAUSAGE AND PEPPER FOIL PACKETS

Steps:

• 1. Preheat a grill over medium-high heat. Lay two 18-inch-long sheets of heavy duty aluminum foil on a flat surface.
• 2. Cut a long slit in each sausage about two-thirds of the way through and flatten gently so it opens like a book. Divide the sausages between the 2 pieces of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper and put on top of the sausages.
• 3. Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal. Put the foil packets on the grill and grill, 17 to 20 minutes. Open the foil, being careful of steam; the sausages will be charred and have grill marks on the bottom and the vegetables will be tender. If not, just throw the packets back on the grill, unsealed, for a few more minutes until done.
• 4. Divide among 4 plates and serve with crusty bread or garlic bread.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

SAUSAGE VEGGIE GRILL

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly. , Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape.

GRILLED ITALIAN SAUSAGE

Steps:

• Heat a cast iron skillet over medium-high heat. Add sausage and cook, flipping every few minutes, until golden brown and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 10 minutes.
• Transfer sausage to a plate, leaving juices behind in the skillet. Add onions and red bell pepper; cook and stir until brown and tender, 5 to 10 minutes.

GRILLED SAUSAGES WITH SUMMER VEGETABLES

Steps:

• Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended., Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat., Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat., Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm., Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

GRILLED ITALIAN CHICKEN & VEGETABLES

Steps:

• Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag) and then add 1/2 cup of the salad dressing, turning to coat. Cover dish (or seal bag) and refrigerate for at least 1 hour, turning once during refrigeration.
• Spray grill racks with non-stick spray and preheat grill to medium heat.
• Drain chicken and vegetables (do not reserve marinade); and place chicken on one side of the grill.
• Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
• Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
• Grill vegetables for 14-18 minutes or until crisp tender - turning once and brushing frequently.
• Grill chicken 15-20 minutes or until chicken is cooked through to 180F - turning once and basting frequently.
• Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package), drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders - new dressing).
• Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
• Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately.