From kitchen of Timothy Hollingsworth and recommended from the kitchen of Geri Sutter

1 lb. red bliss potatoes, halved

½ cup whole garlic cloves, peeled

2 green bell peppers, diced

2 red bell peppers, diced

2 yellow onions, peeled and quartered

1 lb. smoked sausage, cut into ¾-in. slices

¼ cup olive oil

1 bay leaf

1 Tbsp. dried thyme

1 Tbsp. paprika

1 Tbsp. kosher salt

1 tsp. black pepper

1. Preheat grill to medium high (400° to 450°). Stir together all ingredients in a large bowl until combined and mixture is evenly coated. Cut 2 (12×24-inch) heavy-duty aluminum foil pieces, and stack together on a work surface. Spread mixture in a single layer in center of foil. Bring up long sides, double-fold top, and pinch together to seal. Double-fold short sides, and pinch together to completely seal pouch. (Make sure contents are in a single layer before sealing.)

2. Place foil pouch on hot grill grate. Grill, covered, 30 minutes, turning halfway through. Remove from grill; let stand 5 minutes before opening and serving.

Serves: 6
Active time: 30 minutes
Total time: 45 minutes