1 red bell pepper
2 ears corn on the cob
1/2 large yellow (1 medium) onion
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: freshly chopped parsley
Prepare the veggies and meat.
Remove top and seeds from the pepper. 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.
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 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.
I haven’t personally tried these in the oven but I’d recommend 400 degrees for around 30-35 minutes.