I will caution all of you right since I am absolutely and 100% fixated on tin foil meals and there might be about 500+ more tin foil suppers appearing in the following couple of weeks here (sneak-crest: there is a tin foil lemon parmesan crusted salmon coming soon that is ??). This ongoing fixation on tin foil meals is extremely only a rediscovery. My mother made a conventional tin foil supper at regular intervals for us growing up. She'd cook them in the broiler all year and we as children cherished them.
I've made sense of why she enjoyed them so far as well — they are SO natural to gather and the outcomes are definitely justified even despite the little exertion of assembling them.
the simple flavoring blend. I've had some not exactly energizing (read: flat) tin foil meals in the past where all the salt and pepper on the planet doesn't make them all significantly more energizing. These dislike that by any means. They have quite recently the correct degree of seasonings without requiring a million distinct flavors. Actually there are just 6: dried oregano, dried parsley, paprika, garlic powder, pepper and prepared salt.
- 1 red bell pepper
- 2 ears corn
- 1/2 large yellow onion 1 medium
- 4-5 small red potatoes
- 1 medium sized zucchini
- 1 package (13 ounces) Butterball Hardwood Smoked Turkey Sausage
- 5 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- Seasoned salt and pepper
- Optional: chopped parsley
Instructions
- 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.
- Coin the turkey sausage.
- Assemble
- Preheat the grill to medium heat.
- In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir.
- Add seasonings mixture to the veggies + meat and toss well.
- Place 2 pieces of tin foil on top of each other.
- 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.
- Remove and top with freshly chopped parsley if desired.
- OVEN
- I haven't personally tried these in the oven but I'd recommend 400 degrees for around 30-35 minutes.
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