26 June 2015


Have you been grilling a lot now that it's finally summertime?  We sure have.  It's one of my favorite things about summer.  One of my favorite food companies, fellow Hoosiers Red Gold Tomatoes is hosting their third annual Summer Grilling Giveaway now through July 22.  During this time, Red Gold is giving away a Large Big Green Egg each week, as well as 800 insulated tote bags.  Wow!  To get in all that prize-winning action, head over to their Facebook page to enter.

You may think it's odd for a canned tomato company to be hosting a grilling promotion.  Canned tomatoes on the grill?  Sounds weird, huh?  It's not!  Canned tomatoes can be used in multiple ways on the grill.  Red Gold asked me if I would like to create a recipe showing people how versatile their tomatoes are.  Of course!  I love experimenting and finding a way to use canned tomatoes on the grill was a challenge I was definitely up for.  Last summer I made Ranch BLT Grilled Chicken Burgers that had the tomatoes inside the burger.  This time I went in a totally different direction.  I threw some smoked sausage, potatoes, my family's favorite veggies, and some Red Gold diced tomatoes inside a foil pack and put it on the grill.  Everything cooks together; it's like the grill version of a one-pot meal!  The other great thing about these is that since each person has their own pack, it's completely customizable.  Awesome!  Here's how I made them.

Smoked Sausage and Veggie Foil Packs

Ingredients:
4-6 red potatoes
8 oz. baby carrots
1 head broccoli
1 medium zucchini
4 oz. sliced mushrooms
1 (14 oz.) can Red Gold diced tomatoes
Your choice of seasoning
14 oz. smoked sausage
Olive oil
Fresh Parmesan cheese

Directions:
Preheat grill to medium heat.

First, prepare your ingredients.  Slice the smoked sausage and cut up all veggies.  Make sure the potato cubes and carrots are smaller than softer veggies like zucchini.  If you want to do it make-your-own style, lay out all ingredients on plates or in bowls.

Lay out a piece of heavy-duty foil about 18" square.  Spray with cooking spray.  Pile the veggies of your choice on one half of the foil.  Sprinkle generously with seasoning.  Lay some smoked sausage slices on top and drizzle all with olive oil.  Fold the other half of the foil over the food and crimp the three open edges.  If desired, use a Sharpie to write a name or initial on the top of the foil for easy identification after cooking.  Repeat this process with as many packs as you like.

Turn the grill down to medium-low and place the packs on it.  Close the lid and cook for 10-15 minutes.  Flip each pack over and also rotate them on the grill.  Cook another 10-15 minutes.  Open one of the packs and test a potato or a carrot for doneness.  If not quite done, cook another few minutes.  When done, remove the packs from the grill and cut them open.  You can eat them out of the foil, or transfer the contents to a serving bowl.  Top with freshly grated Parmesan cheese, if desired.

Makes 4 servings.


These are all the veggies I used for my family, but I didn't put each veggie in each pack.  My girls don't care for mushrooms or zucchini, so I left those out of theirs and put more broccoli and carrots in.  The baby carrots I had were somewhat skinny, so I left them whole.  If you have the fatter kind, you might want to slice them length-wise.  I used paper plates because I didn't want to dirty up that many dishes!


 Since the smoked sausage is already seasoned, I put the veggies down first and seasoned them before adding the sausage.  I know it all gets jumbled up anyway, but I think this helps the seasonings stick to the veggies better.


 Smoked sausage and tomatoes go on last.  I forgot to get a pic of the packs after I assembled them, but you've probably seen a foil pack before, right?


 Fresh off the grill.  We cooked them for about half an hour and my husband's and my kids' packs were totally perfect.  Unfortunately, mine was totally overcooked.  That's why I put in the recipe to rotate the packs because mine must have been sitting over a hot spot on the grill.


This was mine.  You can see that the zucchini was total mush, but the everything else was okay, save for a few slices of sausage that burned.  It's hard cooking food you can't see!  But I think if we had rotated the packs, they all would have been perfect.

While you can certainly use any veggies you like in these packs, I do highly recommend using the canned tomatoes as well.  Not only do they provide a nice acidity to balance out the fat, but they also add moisture and keep the packs from drying out as they cook.  

So now that you know you can use canned tomatoes on the grill, head over to Red Gold's Facebook page  for your change to win a Big Green Egg in their Summer Grilling Giveaway.



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