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Sausage Veggie Grill

Total Time

Prep: 10 min. Grill: 25 min.


4 servings

With sausage, fresh veggies and herbs, this pouch of summer flavors is as colorful as it is bursting with flavors. It's very easy and yummy for a summer get-together on the patio! —Laura Hillyer, Bayfield, Colorado


  • 1 pound Italian sausage links, cut into 1/2-inch slices
  • 1 medium zucchini, cut into 1-inch slices
  • 1 medium yellow summer squash, cut into 1-inch slices
  • 1 medium sweet red pepper, sliced
  • 1 medium onion, cut into wedges
  • 1 cup quartered fresh mushrooms
  • 1/4 cup olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika


  1. 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.
  2. Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape.

Nutrition Facts

2 cups: 359 calories, 29g fat (7g saturated fat), 45mg cholesterol, 993mg sodium, 12g carbohydrate (6g sugars, 4g fiber), 14g protein.

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  • PrplMonky5
    Jul 25, 2016

    We cut this in half and only used zucchini. I added in some green pepper too since I left out the mushrooms. This was delicious! Very easy too. We will make this again. Served it with a side of pasta salad.

  • mjlouk
    Jun 14, 2015

    Really good! Kids didn't like it but DH and I did.

  • smagal
    Jul 12, 2014


  • PTuttle
    Jul 22, 2013

    No comment left

  • LatelyLisa
    Jun 27, 2011

    Easy and no oven for the hot summer months! I added baby carrots and split into 4 individual packets!!

  • hyoung0243
    Jun 4, 2011

    My husband calls this the Italiano Grill. He says it reminds him of lasagna for the summer months.

  • cheezhed68
    Apr 27, 2011

    No comment left

  • aprilshowalter
    Apr 12, 2011

    A little time-consuming with all the vegetable chopping, but so worth it! This is one of our favorite summer recipes!

  • joyce_peters2000
    Mar 20, 2011

    No comment left

  • julyprincesspatricia
    Aug 27, 2010

    I have just one question: The sausage will give up a good bit of fat in the cooking. So, why 1/4 cup of olive oil? It would seem to me this would be swimming in oil/fat.?. Maybe lschom has a great idea cooking sausage separately.