Kielbasa and Vegetable Foil Packets are an all-in-one easy weeknight meal with little clean-up. Can be cooked on the grill, over a campfire, or in the oven. Great recipe for camping. You can even ditch the foil and roast all the individual portions together in a large baking dish!
Kielbasa to the rescue again in another one of our foil packet meals! We just love kielbasa – I call it my lifesaver ingredient. Paired with vegetables and seasonings, you can’t go wrong for an easy, delicious dinner.
Kielbasa and Vegetable Foil Packets – Fantastic Foil Packet Dinner
Inspired by our popular Kielbasa Cabbage Skillet, Jambalaya Foil Packets, and Shrimp Foil Packets, I took some of my favorite elements from each and combined them for this foil packet dinner. It includes smoked sausage, a mix of tender vegetables, minced garlic, olive oil, and a wonderful Italian seasoning blend. The end result is a healthy, hearty, flavor-packed all-in-one meal with barely anything to clean up afterward.
- Easy prep: This dish takes 15 minutes to put together. No pre-cooking anything.
- So tasty: Smoked kielbasa, vegetables, Italian seasonings, and rich olive oil make this dish so flavorful.
- Hearty and filling: With sausage and 4 different vegetables, it’s a satisfying all-in-one meal.
- Clean up is a breeze: It’s cooked in disposable aluminum foil, so once you’re done eating, just crumple it up and toss. No washing dishes!
- Perfect for camping: The ingredients in this recipe and cooking in foil make it a perfect meal for camping.
- Versatile cooking methods: If you’re not camping, no worries! This foil packet dinner can be cooked over a campfire, on the grill, or in the oven at home.
- Can be made in a baking dish instead: If you’d prefer not to make individual packets in foil, you can still make this recipe! We enjoy it all year round simply by combining all the individual portions and roasting it in the oven in a baking dish. (Instructions included below in the printable recipe card.)
Kielbasa and Vegetable Foil Packet Ingredients
Ingredients you’ll need for this foil packet recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Kielbasa Smoked Sausage: Kielbasa is a perfect ingredient for these packs. Unlike fresh sausages, it’s already smoked/cooked and it’s so flavorful. (If you like things spicy, Andouille sausage can be used instead.)
- Potatoes: While any potatoes do work, we prefer baby yellow (or red) potatoes because of their creaminess and thin, delicate skin which you can leave on for added flavor.
- Green Beans: Fresh green beans are so nutritious and add a nice earthy flavor. If you don’t like green beans, diced up red bell pepper would be a good replacement.
- Cremini mushrooms: These type of mushrooms are soft and tender, and lend a savory flavor to the dinner. If you don’t like mushrooms, simply leave them out.
- Onion: Sliced onion becomes tender and slightly sweet as it absorbs the moisture and flavors from the other ingredients.
- Garlic: Fresh garlic provides wonderful aromatics and flavor.
- Seasonings: Italian seasoning, onion powder, crushed red pepper flakes, salt, pepper, and fresh chopped parsley brings it all together.
- Olive oil: Adds richness and necessary moisture.
- Nonstick cooking spray: This is a must so the ingredients don’t stick to the foil as they cook.
Tips for Success
- The size of the potatoes matter: The potatoes take the longest to cook, so it’s important to cut them small. If you prepare them properly, you should not need to pre-cook them. Baby potatoes are already fairly small, but they do vary in size. The potato pieces should be no bigger than 1-inch in size once cut.
- Use Heavy Duty aluminum foil: This kind of foil is thicker and sturdier than regular foil and can withstand very high heat and heavier food items.
- Generously spray the foil: It’s important to spray the foil with non-stick cooking spray to ensure the ingredients don’t stick and to prevent burning on the bottom.
- Seal the foil packets correctly: The packets should be fully sealed so nothing leaks, but not so tight that there’s no room for the steam to circulate.
- Be careful opening the packets: We recommend opening the cooked packet with tongs or while wearing even mitts to protect your hands from the hot steam escaping.
Make Ahead Preparation and Storing Leftovers
Make Ahead: You can cut up the vegetables and slice the kielbasa a day before making the filling. Keep them in air tight containers in the refrigerator. You can also make the entire mixture and prep the foil packets the day before cooking. Place them on a baking sheet and store in the refrigerator overnight. If you’re going camping, transfer them to a cooler right before leaving. (NOTE: Make sure they are sealed well, so nothing leaks.)
Storing Leftovers: Ditch the foil and transfer to an airtight container. Store in the refrigerator for up to 2 days. Reheat in the microwave.
Other Kielbasa Recipes We Love
- Jambalaya Foil Packets
- Kielbasa Cabbage Skillet
- Rice and Beans
- Crock Pot Lentil Soup
- Apple Kielbasa Bites
Kielbasa and Vegetable Foil Packets
- 14 ounce package kielbasa smoked sausage , sliced into 1/2-inch thick coins
- 1 pound baby yellow (or red) potatoes , halved or quartered (each piece should be no bigger than 1-inch in size after being cut)
- 1 pound green beans , ends trimmed, cut in half if very long
- 8 ounces cremini mushrooms , cleaned, halved
- 1 medium sweet onion , peeled, cut into 1-inch pieces
- 2 cloves garlic , minced
- 3 teaspoons dried Italian seasoning
- 1/4 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper , to taste
- 5 tablespoons olive oil
- If using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high (450 degrees F.)
- Cut 6 large sheets of heavy duty foil (about 12-inches wide by 18-inches long.) Coat foil generously with nonstick cooking spray.
- In a large bowl, toss together all the ingredients.
- Divide mixture evenly into 6 equal portions (about 1 1/2 cups of filling) and add to the center of each sheet of foil.
- To seal the foil packet, bring the short sides together in the middle and gently fold down over the ingredients, leaving a little space for steam. Then roll up the ends to seal closed.
- Place foil packets on the grill and cook for 25-30 minutes (flipping halfway through), OR bake in the oven for 30-35 minutes until veggies are crisp tender.
- (Test only 1 packet at a time; every time the packets are opened, the steam is released so it will take longer to cook.)
- Serve immediately and enjoy.
- COOK IN A BAKING DISH INSTEAD: If you’d prefer not to make individual packets in foil, you can still make this recipe! After Step 3, dump the mixture into a 10×15 baking dish coated with cooking spray, cover with foil, transfer to the oven and bake for 30-40 minutes or until potatoes are tender.