1 1/2 lbs mini yellow-fleshed potatoes, halved or quartered if large
1 small red sweet pepper, cut into 1-in. pieces
1 small green sweet pepper, cut into 1-in. pieces
1 tbsp olive oil
1 tbsp chopped garlic
1/2 tsp salt
1 lb uncooked Italian pork sausages, cut on the bias into 1-in. lengths
2 tbsp unsalted butter, cut into pieces
4 sprigs thyme
Preheat barbecue to high heat.
Combine potatoes, peppers, olive oil, garlic and salt in a bowl, and toss to coat.
Lay 4 foil sheets (about 12 x 16-in.) on the counter, and divide vegetable mixture equally between them. Add sausages, dot with butter, and add a sprig of thyme, before folding and rolling edges to fully seal packages.
Cook packets, turning once, for 25 min, or until potatoes and sausages are cooked through, tender and lightly golden.
Open packets and transfer to plates (or just for fun, serve right in the foil and save on the dishes!).
Calories 536, Protein 21g, Carbohydrates 34g, Fat 36g, Fibre 3g, Sodium 1055mg.
Be sure to read the ingredients labels when you buy sausages. Some brands are full of fillers and higher in sodium.
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