Timothy Hollingsworth's Grilled Sausage, Peppers & Potato Foil Packet
"I make it all the time for my family," says the winner of Netflix's The Final Table and chef-owner of Otium restaurant in L.A. "It's filling and comforting"
Timothy Hollingsworth’s Grilled Sausage, Peppers & Potato Foil Packet
1 lb. red bliss potatoes, halved
1/2 cup whole garlic cloves, peeled
2 green bell peppers, diced
2 red bell peppers, diced
2 yellow bell peppers, diced
1 lb. smoked sausage, cut into 3/4-in. slices
1/4 cup olive oil
1 bay leaf
1 Tbsp. dried thyme
1 Tbsp. paprika
1 Tbsp. kosher salt
1 tsp. black pepper
1. Preheat grill to medium high (400° to 450°). Stir together all ingredients in a large bowl until combined and mixture is evenly coated. Cut 2 (12×24-inch) heavy-duty aluminum foil pieces, and stack together on a work surface. Spread mixture in a single layer in center of foil. Bring up long sides, double fold top, and pinch together to seal. Double-fold short sides, and pinch together to completely seal pouch. (Make sure contents are in a single layer before sealing.)
2. Place foil pouch on hot grill grate. Grill, covered, 30 minutes, turning halfway through. Remove from grill; let stand 5 minutes before opening and serving.
Quick tip! Turn it into a surf-and-turf meal! Toss 1 lb. raw peeled, deveined shrimp in with the sausage and vegetables, and fill pouch as directed.
Active time: 30 minutes
Total time: 45 minutes
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