By Chef Meg Galvin, Healthy Cooking Expert at SparkPeople.com
This hearty yet better-for-you dinner is perfect for a camping trip, a cookout with friends, or just dinner on a Wednesday night.
Minutes to Prepare: 10
Minutes to Cook: 30 Number of Servings: 4
Choose the small waxy potatoes so that they will finish cooking at the same time as the onions and peppers.
* Sausage has slimmed down--have you seen the varieties available on the market these days? You can find lower-fat, less sodium, even half pork and half chicken, which is what I used.
Slice the sausage at an angle so the portion looks larger than it is.
2 bell peppers, sliced (about 2 cups)
5 cloves garlic, sliced in half
16 ounces redskin potatoes, quartered (about 9)
1 sprig thyme
1 teaspoon fresh oregano (or 1/2 teaspoon dried oregano)
Pinch black pepper
3 reduced-fat sausage links, (about 10 ounces)*, sliced into bite-size pieces
1 tablespoon balsamic vinegar
Preheat the grill to 500 degrees Fahrenheit or the oven to 450.
Tear off two 14-inch sheets of heavy-duty aluminum foil. Lay them flat one perpendicular to the other so they form an "X."
Place all the ingredients in the center of the foil and fold in all four sides, pinching them together at the top.
Cook for 30 minutes, until the potatoes are tender and the sausage has reached an internal temperature of 165 degrees.
NOTE: If you're baking this dish, place the packet on a baking sheet to catch any juices that might leak.
Makes 8 cups
Serving Size: 2 cups including 2 ounces of sausage
Chef Meg's Low Sodium Breakfast Sausage
Chef Meg's Super Speedy Sausage Rolls
Chef Meg's Not-So-Southern Sausage Gravy
SparkPeople Healthy Cooking Expert Meg Galvin is a World Master Chef, culinary instructor, and the author of " The SparkPeople Cookbook: Love Your Food, Lose the Weight." A farmer's daughter and marathon runner, she lives in northern Kentucky with her husband and three teenage sons.