Friday, June 14, 2013

Grilled One-Pouch Feast

I've been wanting to try some new grilling recipes now that we are on summer break and what's not to love about a dish by the name of "One-Pouch Feast". So I tried my own variation of the recipe and it was a hit! It's a great meal for picky eaters because each person can add the veggies of their choosing with the way I serve it. Now if everyone in your family likes the same combination of veggies, by all means, stick with one large foil pouch. Since that is not true of our family, we make individual pouches. You can change up the veggies that I have listed and use other items, like sliced potatoes (the original recipe had these instead of the rice), asparagus, jalapenos, etc.

  • 1lb smoked sausage, sliced into 1/2" discs (I used Hillshire Farms smoked turkey sausage)
  • 1 small zucchini or summer squash
  • 1 large bell pepper (I used half of a yellow and half of a red)
  • 1/2 a Vidalia onion
  • 2-3 cups fresh green beans, cut into 2" lengths
  • 4oz. crimini (baby bella) mushrooms, quartered
  • 1 cup grape tomatoes, halved
  • 5 tablespoons butter
  • 2 tablespoons olive oil
  • 3 large cloves of garlic, minced
  • 1 teaspoon each dried basil, oregano, parsley, and kosher salt
  • 1/4 teaspoon each fresh ground black pepper and crushed red pepper flake
  • 2 cups Minute brown rice
  • 1 3/4 cups water or stock (chicken or veggie)
In a small bowl, combine butter, oil, garlic, herbs, salt, black pepper, and red pepper flake. Set aside. Place each of your chopped veggies and sausage in their own bowl; arrange on the counter buffet style.
Take 4-6 aluminum foil sheets (about 14" in length) and stack them like plates. Instruct each person to fill the middle of their foil sheet with sausage, the veggies of their choosing, and top with 1/2-1 tablespoon of your butter mixture (the amount of butter varies based on what kind of sausage you're using and how big your pile of veggies is). 
Fold your foil into a pouch
Put each persons initial(s) on the back
Grill for 6-8 minutes per side over medium-high heat.
(I did mine for 10 minutes each side and the veggies were a little too done for my liking.)
While your veggies are grilling, prepare your rice. 
  1. Bring water to a boil. Add 1 tablespoon of your butter mixture and rice. Return to boil. 
  2.  Reduce heat to low; cover and simmer 5 minutes. Remove from heat and stir; cover. 
  3. Let stand 5 minutes or until water is absorbed. Fluff with fork.
Place a helping of rice in your bowl and top with the contents of your pouch. Enjoy!


  1. I really like this idea! We do the same thing with skewers, our version of shish-kebob. This method is probably faster. I love it when I can buy the fresh veggies at the local Farmer's Market and cook them the same good! :-)

    1. I agree about the fresh veggies. We have missed them greatly over the winter!

  2. Love this. It would be great if you brought it over to the big BBQ over at Carole's Chatter. Cheers